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Color and Gel‐forming Properties of Horse Mackerel ( Trachurus japonicus ) as Related to Washing Conditions
Author(s) -
CHEN HUIHUANG,
CHIU EMEAN,
HUANG JINRU
Publication year - 1997
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.1365-2621.1997.tb15021.x
Subject(s) - horse mackerel , chemistry , chromatography , salt (chemistry) , mackerel , food science , fish <actinopterygii> , fishery , organic chemistry , biology
A beneficial decoloration effect resulted for horse mackerel mince washed with ozonized water within 10–20 min, but a longer washing time was required to improve the color properties when cold water or alkaline solution was used. Increase in pH as well as improvements in gel‐forming ability occurred for mince washed with alkaline solution. The maximal gel strength of surimi was found when washed for 90 min. A marked decrease in pH and an undesirable gel strength of mince, as well as oxidation of the fish oil occurred during ozone treatment. Since the salt‐soluble protein concentration increased for all minces washed with the three methods, improvement in gel‐forming ability of washed mince was attributed to the increase in pH rather than to oil removal.