Premium
Gel Properties of Surimi from Pacific Herring
Author(s) -
REPPOND K.D.,
BABBITT J.K.,
BERNTSEN S.,
TSURUTA M.
Publication year - 1995
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.1365-2621.1995.tb06211.x
Subject(s) - herring , clupea , food science , chemistry , gluten , egg white , muscle protein , pacific herring , fishery , chromatography , fish <actinopterygii> , biology , skeletal muscle , endocrinology
Surimi produced from male Pacific herring ( Clupea harengus pallusi ), a by‐product of the roe fishery, formed gels comparable to those formed by lower‐grade pollock surimi but were darker in color. Linear relationships were found between moisture content of surimi and punch force, torsion stress, torsion strain, and compression force at failure. Addition of dried beef plasma, egg white, whey protein, wheat gluten or potato inhibitor resulted in stronger gels, although no proteolysis was detected in a control sample. Low‐temperature setting, or heating at 40°C prior to cooking at 90°C resulted in stronger gels, as measured by punch test.