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Canned Salmon Curd Reduced by Use of Polyphosphates
Author(s) -
WEKELL JOHN C.,
TEENY FUAD M.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb13519.x
Subject(s) - fish <actinopterygii> , flavor , food science , chemistry , texture (cosmology) , fishery , biology , computer science , artificial intelligence , image (mathematics)
Significant reduction of curd in canned salmon prepared from frozen fish was achieved. Prior to being placed in the can, salmon steaks or pieces were given dips of a few seconds to 2 min in sodium poly‐phosphate in concentrations from 5% to saturated. Curd was effectively reduced in canned pink and sockeye salmon prepared from fish in frozen storage for up to a year, to a level at least equivalent to canned salmon prepared from fresh fish. Improvements in flavor and texture were noted. A simple scoring system is presented for evaluating canned salmon based upon visual scoring of curd present on the surface of canned product.