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Studies on the production of frozen surimi from partially processed and frozen ocean perch (Sebastes marinus).

Author(s) : OHSHIMA T., NAGASHIMA Y., SHIMAKURA K., KONAGAYA S., TANAKA M.

Type of article: Article

Summary

Currently, a large portion of this species is not utilized because of a high incidence of parasite infestation. It was shown that a two step heating operation (a preliminary setting at low temperature followed by heating at higher temperature) is necessary to have gelled products with superior quality from ocean perch frozen surimi. The oxidation of lipids was detectable after 5 months at -30 deg C. Moreover, the surimi retained good gelling properties after storage at -30 deg C for up to 6 months.

Details

  • Original title: Studies on the production of frozen surimi from partially processed and frozen ocean perch (Sebastes marinus).
  • Record ID : 1997-1657
  • Languages: English
  • Source: J. Tokyo Univ. Fish. - vol. 82 - n. 1
  • Publication date: 1995/03/31
  • Document available for consultation in the library of the IIR headquarters only.

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