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STABILISED MINCE: AN ALTERNATIVE TO THE TRADITIONAL SURIMI PROCESS.

Author(s) : MACDONALD G. A., WILSON N. D. C., LANIER T. C.

Summary

DURING 6 MONTHS STORAGE AT 253 AND 223 K (-20 AND -50 DEG C) ,THE AUTHORS HAVE STUDIED THE CHANGES IN CHEMICAL AND FUNCTIONAL PROPERTIES OF SURIMI, PREPARED FROM HOKI WHICH WAS BEHEADED, EVISCERATED, CHILLED, MINCED AND STABILIZED WITH 12% GLUCOSE AND PHOSPHATE. DIMETHYLAMINE PRODUCTION IS REDUCED IN ALL SAMPLES AT 223 K AND ALSO BY ADDITION OF SUCROSE AT BOTH TEMPERATURES. THE RHEOLOGICAL PROPERTIES AND COLOUR INDICATE THAT THE QUALITY OF SURIMI IS MAINTAINED AT A HIGH LEVEL FOR SIX MONTHS, PROVIDED IT IS PREPARED FROM FRESH FISH STABILIZED WITH SUCROSE AND PHOSPHATE, AND STORED AT 253 OR 223 K. SURIMI PREPARATION PROCESSES CAN BE SEPARATED FROM OTHER OPERATIONS CARRIED OUT AT SEA. AN ON-BOARD FACTORY FOR SURIMI IS DESCRIBED.

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Details

  • Original title: STABILISED MINCE: AN ALTERNATIVE TO THE TRADITIONAL SURIMI PROCESS.
  • Record ID : 1992-0254
  • 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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