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Surimi Production from Partially Processed and Frozen Pacific Whiting ( Merluccius productus )
Author(s) -
SIMPSON R.,
KOLBE E.,
MACDONALD G.,
LANIER T.,
MORRISSEY M.T.
Publication year - 1994
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.1365-2621.1994.tb06946.x
Subject(s) - whiting , merluccius , food science , chemistry , fishery , fish <actinopterygii> , biology , hake
Pacific whiting surimi was made from stabilized mince (SM), unstabilized mince (UM), and headed and gutted (H&G) fish kept in frozen storage and compared to a surimi control made from fresh fillets. SM was made by mixing fresh mince with 12% w/w sucrose and 0.2% w/w polyphosphates. Surimi was produced from SM, UM, H&G at 1, 30, 90, and 180 days and evaluated by torsion, measuring shear stress, and true strain. After 6 months, there were no differences (p>0.05) between surimi samples prepared from SM stored at ‐ 20° and ‐50° and the control surimi. UM and H&G fish produced surimi of inferior quality.