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IMPROVING THE KEEPING QUALITY OF FROZEN POLLOCK SURIMI.

Author(s) : DASSOW J.

Type of article: Article

Summary

ALASKAN GOOD QUALITY POLLOCK (THERAGRA CHALCOGRAMMUS), WAS STORED FROZEN FOR TWO MONTHS. THE THAWED FLESH WAS MINCED AND TRIALS CARRIED OUT ON THE EFFECT OF WASHING AND DRAINING FOLLOWED BY THE ADDITION OF SUGAR, TRIPOLYPHOSPHATE, SALT AND EMULSIFYING AGENT FOLLOWED BY STORAGE OF THE SAMPLES AT 244 AND 255 K (-29 AND -18 DEG C) FOR ONE YEAR. RESULTS SHOWED THAT SAMPLES THAT HAD HAD A SINGLE OR DOUBLE WASH AND THE ADDITION OF SUGAR AND TRIPOLYPHOSPHATE WERE OF ACCEPTABLE QUALITY AND TEXTURE. THE HIGHER STORAGE TEMPERATURE AND/OR THE ADDITION OF SALT HAD AN ADVERSE EFFECT BY COMPARISON. C.R.F.

Details

  • Original title: IMPROVING THE KEEPING QUALITY OF FROZEN POLLOCK SURIMI.
  • Record ID : 1983-0183
  • Languages: English
  • Source: Mar. Fish. Rev. - vol. 44 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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