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Improvement of the manufacturing process of surimi obtained from off-cuts of frozen fillets of hake (Merluccius australis).

[In Spanish. / En espagnol.]

Author(s) : SIERRA M. G., JARUFE J. L., ELLENBERG I., et al.

Type of article: Article

Summary

The variables considered were: number of washings, water: minced fish paste ratio, washing time and percentage of sodium chloride in the washing solution. Surimi manufacturing processes were as follows: mincing (3 mm diameter of particles), washing, straining and centrifuging (until 70-80% moisture), addition of cryoprotectors, packing and freezing at -30 deg C. The author concludes with giving the optimal processing steps.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1993-0331
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 4
  • Publication date: 1991/12
  • Document available for consultation in the library of the IIR headquarters only.

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