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FISH GEL FORMATION WITHOUT ADDED SALT: IMPROVEMENT VIA MIXED SPECIES
Author(s) -
VARELTZIS K.,
BUCK E. M.,
HULTIN H. O.,
LAUS M. J.
Publication year - 1989
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1989.tb00094.x
Subject(s) - hake , flounder , salt (chemistry) , fish <actinopterygii> , salt solution , chemistry , fishery , chromatography , food science , biology , organic chemistry
A series of experiments were conducted to determine the effect on gel characteristics, in the absence of NaCl, of mixing a species known to make good salt‐free gels (red hake) with a species which does not possess this property to the same extent (winter flounder). Results indicated that a small amount (1%) of red hake tissue added to flounder mince before washing can significantly modify the properties of the gels produced without added NaCl. Generally, there were greater effects on the eleastic properties of the gel as measured by fold test and Instron percent recoveries, than on hardness. Differences in response to hardness values suggest the possibility of selective modification to give a wider range of physical properties than is now available.