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Effect of Frozen Storage on the Gel‐forming Properties of Hoki (Macruronus novaezelandiae)
Author(s) -
MACDONALD GRANT A.,
LELIEVRE JOHN,
WILSON NEIL D.C.
Publication year - 1992
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.1365-2621.1992.tb05427.x
Subject(s) - flesh , chemistry , formaldehyde , fish <actinopterygii> , food science , chromatography , biology , fishery , biochemistry
The possibility of using frozen hoki to make surimi was investigated. At intervals, fish were thawed under controlled conditions and gels were then made from minces of the flesh. Both puncture and torsion tests showed the quality of gels declined with duration of storage of frozen hoki. This decline was matched by a decrease in pH and an increase in formaldehyde concentration in the frozen flesh. The data suggest a land‐based surimi plant could not be operated outside the harvesting season to any appreciable extent using frozen hoki stored at ‐29°C.