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The quality of surimi made from threadfin bream stored on ice for different periods.

Author(s) : YEAN Y. S.

Type of article: Article

Summary

Surimi gels prepared from threadfin bream (Nemipterus tolu) stored on ice for up to 8 days showed no significant differences in protein, fat, and moisture contents, but the yield decreased significantly after 2 days. Protein losses increased, but not significantly. Gel strength (hardness) was still acceptable after 2 days on ice, but then declined rapidly to unacceptable by 4 days on ice. N. tolu should not be kept on ice for more than 2 days for production of surimi of acceptable quality.

Details

  • Original title: The quality of surimi made from threadfin bream stored on ice for different periods.
  • Record ID : 1994-1027
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 4
  • Publication date: 1993/08
  • Document available for consultation in the library of the IIR headquarters only.

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