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NEW APPROACH TO IMPROVE THE QUALITY OF MINCED FISH PRODUCTS FROM FREEZE-THAWED COD AND MACKEREL.

Author(s) : JIANG S. T., LAN C. C., TSAO C. Y.

Type of article: Article

Summary

TO IMPROVE THE QUALITY OF MINCED FISH PRODUCTS, VARIOUS REDUCTANTS, EG MERCAPTOETHANOL, CYSTEINE, TANNIC ACID, SODIUM BISULFITE, AND ASCORBIC ACID WERE USED IN SURIMI PROCESS. IT WAS FOUND THAT 0.08-0.10% MERCAPTOETHANOL, CYSTEINE, AND SODIUM BISULFITE WERE THE MOST EFFECTIVE IN RECOVERING THE REACTIVE SH GROUP, AND INCREASING THE ACTOMYOSIN EXTRACTABILITY AND QUALITY OF KAMABOKO FROM FROZEN COD AND MACKEREL. THE ADDITION OF REDUCING AGENTS DURING SURIMI PROCESSING RECOVERED THE REACTIVE SH GROUP AND SUBSEQUENTLY INCREASED THE GELATION OF FREEZE-THAWED FISH MEAT. THIS SUGGESTS THAT THE FORMATION OF DISULFIDE BOND IS OF IMPORTANCE IN GELATION OF MINCED FISH PRODUCTS.

Details

  • Original title: NEW APPROACH TO IMPROVE THE QUALITY OF MINCED FISH PRODUCTS FROM FREEZE-THAWED COD AND MACKEREL.
  • Record ID : 1986-2366
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 2; 1986.03-04; 310-312; 351; 8 tabl.; 39 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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