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Surimi production from partially processed and frozen Pacific whiting (Merluccius productus).

Author(s) : SIMPSON R., KOLBE E., MACDONALD G., LANIER T., MORRISSEY M. T.

Type of article: Article

Summary

The article gives comparative results concerning quality of Pacific whiting surimi, obtained after different kinds of treatment of fish fillets. Stabilized mince, unstabilized mince, headed and gutted fish kept in frozen storage are compared with fresh fillet.

Details

  • Original title: Surimi production from partially processed and frozen Pacific whiting (Merluccius productus).
  • Record ID : 1995-1009
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 2
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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