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Strength of Gels Prepared from Washed and Unwashed Minces of Hoki (Macruronus novaezelandiae) Stored in Ice
Author(s) -
MACDONALD G. A.,
LELIEVRE J.,
WILSON N. D. C.
Publication year - 1990
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.1365-2621.1990.tb01578.x
Subject(s) - fish <actinopterygii> , raw material , chemistry , food science , chromatography , biology , fishery , organic chemistry
Washed and unwashed fish minces were prepared from hoki that had been stored in ice. Gels were formed from the minces, cooked at both 60°C and 90°C and assessed by puncture, torsion and a folding test method. The strength of the gels decreased as the fish were stored. However, after 10 days, the strength of gels made from hoki minces still compared favorably with gels made from other commercial fish species without storage. This suggests that manufacture of hoki surimi on‐shore may be practical. Fish freshness as evaluated by sensory methods was closely related to the K value and gel strength. Hence K values might provide the basis of a raw material quality control system for an on‐shore surimi plant.