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PROPERTIES AND STABILITY OF SURIMI COMBINED WITH PROCESS-WATERPROTEIN CONCENTRATES.

Author(s) : FRENCH J. S., PEDERSEN L. D.

Summary

PREVIOUS STUDIES HAVE SHOWN THAT A 36-2.25 PILOT ULTRAFILTRATION UNIT CAN BE USED TO CONCENTRATE PROTEINS FROM PROCESS WATERS AFTER THE WASH SCREENS, OR SCREW PRESS. THESE CONCENTRATES HAVE SOME UNIQUE FUNCTIONAL PROPERTIES WHICH MAY BE USEFUL ON THEIR OWN OR IN COMBINATION WITH OTHER PROTEIN SOURCES. ACTUAL PRODUCTION BLOCKS CONTAINING 10% PROCESS WATER PROTEIN CONCENTRATES AND 90% LOW GRADE SURIMI HAVE BEEN COMPARED TO PURE SURIMI AND PROTEIN CONCENTRATES. ONLY ONE THIRD OF THE HIGH MOLECULAR WEIGHT PROTEINS WHICH WERE EXTRACTED FROM THE CONCENTRATE WITH WATER WERE EXTRACTED FROM THE UNCOOKED HYBRID PRODUCT. PUNCH TEST AND CMRSRAD SME THE PURE CONCENTRATE DEMONSTRATES SEVERE HYSTERESIS AND FORM A MULTILAMINAR GEL AFTER FREEZING.

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Pages: p 95-101

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Details

  • Original title: PROPERTIES AND STABILITY OF SURIMI COMBINED WITH PROCESS-WATERPROTEIN CONCENTRATES.
  • Record ID : 1992-0257
  • 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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