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INFLUENCE OF FISHING SEASON AND OF CHILLED OR FROZEN STORAGE OF SARDINE ON THE SOLUBILITY AND GELLING PROPERTIES OF MYOFIBRILLAR PROTEINS.

Author(s) : LEINOT A., CHEFTEL J. C.

Summary

MEDITERRANEAN SARDINES (SARDINA PILCHARDUS) CAUGHT AT VARIOUS SEASONS WERE KEPT ON-BOARD IN ICE FOR 3-8 H, THEN STORED IN ICE FOR UP TO 8 DAYS, OR STORED FROZEN: -20 DEG C FOR A MAXIMUM OF 240 DAYS. FISH MINCE WAS PREPARED AND 4 % SUCROSE AND 4 % SORBITOL WAS ADDED. THE MIXTURE WAS KEPT AT 233 K (-40 DEG C) FOR A MAXIMUM OF 30 DAYS. KAMABOKO GELS WERE PREPARED BY GRINDING THAWED SURIMI WITH 3 % SODIUM CHLORIDE, HOLDING AT 37 DEG C FOR 30 MIN AND COOKING AT 90 DEG C FOR 50 MIN. THE LIPID CONTENT OF SURIMI WAS LINEARLY RELATED TO THE LIPID CONTENT OF WHOLE SARDINE. BOTH CONTENTS INCREASED FROM FEBRUARY TO JULY, THEN DECREASED FROM AUGUST TO JANUARY. THE GEL STRENGTH OF KAMABOKO DECREASED BY 20OR 25 % WHEN THE ICED STORAGE OF SARDINE INCREASED FROM 4 TO 24 H. THE GELLING PROPERTIES OF MYOFIBRILLAR PROTEINS FROM SARDINE CAUGHT IN THE FATTENING PERIOD (MARCH OR JUNE) THUS APPEAR TO BE LESS RESISTANT TO CHILLED OR CAUGHT IN OCTOBER OR DECEMBER.

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Details

  • Original title: INFLUENCE OF FISHING SEASON AND OF CHILLED OR FROZEN STORAGE OF SARDINE ON THE SOLUBILITY AND GELLING PROPERTIES OF MYOFIBRILLAR PROTEINS.
  • Record ID : 1992-1744
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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