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MODIFICATION OF GEL STRENGTH DURING STORAGE OF GELS MADE FROM ALASKA POLLACK SURIMI.

Author(s) : ALVAREZ C.

Summary

THE STORAGE OF GELS PREPARED WITH SURIMI FROM ALASKA POLLACK (THERAGRA CHALCOGRAMMA) CONTAINING VEGETAL OIL (2%) AND/OR WITH MINCE EEL (15%), WAS STUDIED. THE GEL RESISTANCE WAS DETERMINED AT DIFFERENT TEMPERATURE LEVELS DURING PRODUCTION: 313-363 K (40-90 DEG C) AND DURING STORAGE AT 291, 275 OR 255 K (18, 2 OR -18 DEG C) FOR A MAXIMUM PERIOD OF 12 MONTHS. THE RESISTANCE OF GEL WITH VEGETAL OIL IS LOW AT THE BEGINNING, BUT INCREASES WITH TIME. GENERALLY, THE RESISTANCE OF GELS STORED AT TEMPERATURES ABOVE 275 K INCREASES DURING STORAGE AND CAN BE DOUBLE THAT OF GELS STORED AT 253 K (-20 DEG C). MAXIMUM RESISTANCE OCCURS DURING THE FIRST 2 MONTHS OF STORAGE.

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Details

  • Original title: MODIFICATION OF GEL STRENGTH DURING STORAGE OF GELS MADE FROM ALASKA POLLACK SURIMI.
  • Record ID : 1992-0255
  • 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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