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SURIMI, A BUILDING BLOCK FOR FORMULATED FOODS.

Author(s) : HAMANN D. D.

Summary

IN THE WORLD TRADE OF SURIMI, UNIFORM SPECIFICATIONS FOR GEL FORMATION ARE NECESSARY, INDEPENDENTLY OF THE SPECIES, SINCE SURIMI QUALITY DEPENDS PRECISELY ON GEL FORMATION. THE MEASUREMENT OF SHEAR VALUE OF GELS, OR ANY OTHER EQUIVALENT MEASUREMENT, IS THE BEST AVAILABLE METHOD FOR ASSESSING THE COMMERCIAL VALUE OF SURIMI. SINCE GEL RESISTANCE IS SIGNIFICANTLY INFLUENCED BY THE THERMAL CONDITIONS OF ITS FORMATION, IT IS IMPORTANT TO KNOW HOW THIS FORCE IS MODIFIED BY THERMAL TREATMENT. SURIMI TREATED WITH CRYOPROTECTANTS IS STABLE AT 243 K (-30 DEG C) FOR SEVERAL MONTHS, BUT STRONG CYCLIC TEMPERATURE FLUCTUATIONS CAN RAPIDLY REDUCE ITS QUALITY.

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Pages: p 19-26

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Details

  • Original title: SURIMI, A BUILDING BLOCK FOR FORMULATED FOODS.
  • Record ID : 1992-0248
  • 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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