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  • 1
    Electronic Resource
    Electronic Resource
    Surimi Production from Partially Processed and Frozen Pacific Whiting (Merluccius productus) (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06946.x
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  • 2
    Electronic Resource
    Electronic Resource
    Strength of Gels Prepared from Washed and Unwashed Minces of Hoki (Macruronus novaezelandiae) Stored in Ice (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Washed and unwashed fish minces were prepared from hoki that had been stored in ice. Gels were formed from the minces, cooked at both 60°C and 90°C and assessed by puncture, torsion and a folding test method. The strength of the gels decreased as the fish were stored. However, after 10 days, the strength of gels made from hoki minces still compared favorably with gels made from other commercial fish species without storage. This suggests that manufacture of hoki surimi on-shore may be practical. Fish freshness as evaluated by sensory methods was closely related to the K value and gel strength. Hence K values might provide the basis of a raw material quality control system for an on-shore surimi plant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01578.x
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    Paper (German National Licenses)
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