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Procedures for the Efficient Washing of Minced Whiting (Merluccius productus) Flesh for Surimi Production
Author(s) -
PACHECOAGUILAR R.,
CRAWFORD D.L.,
LAMPILA L.E.
Publication year - 1989
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.1365-2621.1989.tb03054.x
Subject(s) - flesh , food science , chemistry , whiting , trimethylamine , merluccius , food processing , yield (engineering) , pulp and paper industry , fishery , fish <actinopterygii> , biochemistry , biology , materials science , hake , engineering , metallurgy
Low volume exchanges of water and washing at pH 4,9–6.7 were evaluated as means of reducing the water used for surimi processing. A single washing at a 3:1 water‐flesh ratio and washing under acidic conditions at pH 5.0–5.3 were determined to be the most efficient procedures. Acidic conditions were the most effective in removing lipid and trimethylamine oxide. Water requirements were reduced by 80%, and yield was improved by up to 34% over conventional processing. Texture of gels was poorer when prepared from surimi produced under acidic conditions. Results suggested that reduced amounts of water might be possible in surimi processing and that Pacific whiting was a suitable resource for surimi production.