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Salmon mince from different raw materials, functional properties and frozen-storage characteristics.

Author(s) : HANSEN G. T., SORENSEN N. K., NYVOLD T. E.

Summary

Only salmon of very good colour and high quality is sold fresh. The lower quality fish, notably related to the cycle of biological development of the salmon, can be treated differently, notably to obtain proteins required for the production of surimi. The conditions for obtaining good proteins are described, the freezing of these proteins needs cryoprotectants which do not significantly affect the organoleptic properties.

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Pages: p 215-226

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Details

  • Original title: Salmon mince from different raw materials, functional properties and frozen-storage characteristics.
  • Record ID : 1994-0383
  • Languages: English
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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