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STRENGTH OF GELS PREPARED FROM WASHED AND UNWASHED MINCES OF HOKI (MACRURONUS NOVAEZELANDIAE) STORED IN ICE.

Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.

Type of article: Article

Summary

WASHED AND UNWASHED FISH MINCES WERE PREPARED FROM HOKI THAT HAD BEEN STORED IN ICE. GELS WERE FORMED FROM THE MINCES, COOKED AT BOTH 333 AND 363 K (60 AND 90 DEG C) AND ASSESSED BY PUNCTURE, TORSION AND A FOLDING TEST METHOD. THE STRENGTH OF THE GELS DECREASED AS THE FISH WERE STORED. HOWEVER, AFTER 10 DAYS, THE STRENGTH STILL COMPARED FAVORABLY WITH GELS MADE FROM OTHER COMMERCIAL FISH SPECIES WITHOUT STORAGE. THIS SUGGESTS THAT MANUFACTURE OF HOKI SURIMI ON-SHORE MAY BE PRACTICAL.

Details

  • Original title: STRENGTH OF GELS PREPARED FROM WASHED AND UNWASHED MINCES OF HOKI (MACRURONUS NOVAEZELANDIAE) STORED IN ICE.
  • Record ID : 1991-2187
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 4
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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