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Stability of cod (Gadus morhua L) surimi processed with calcium chloride and magnesium chloride added to the wash water.

Author(s) : OFSTAD R., GRAHL-MADSEN E., GUNDERSEN B., LAURITZEN K., SOLBERG T., SOLBERG C.

Type of article: Article

Summary

Washing cod mince in water containing both calcium chloride and magnesium chloride improves the functional properties of the resultant surimi. Gel strength, frozen shelf-life and colour, important quality factors for the further processing of surimi, were measured after different heat setting regimes for surimi pastes prepared with or without calcium chloride and magnesium chloride addition. The surimi was stored frozen for up to 12 months.

Details

  • Original title: Stability of cod (Gadus morhua L) surimi processed with calcium chloride and magnesium chloride added to the wash water.
  • Record ID : 1994-2390
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 5
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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