ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    facet.materialart.
    Unknown
    Utilization of lizardfish, Saurida tumbil, for surimi production (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26705 | 23782 | 2019-08-29 08:02:13 | 26705 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Lizardfish, Saurida tumbil, is an abundant resource that is relatively underutilized. It is a potential raw material for surimi processing. Characterized by its ability to produce formaldehyde endogenously after catch, the lizardfish tends to have comparatively higher levels of formaldehyde, which is known to accelerate protein denaturation. As such minced meat from lizardfish has to be treated to enhance its gel-forming ability. The objective of this project is to improve the gel-forming ability of surimi made from fresh and frozen lizardfish by sodium pyrophosphate leaching (PL), and the use of egg white and beef-plasma protein concentrate. This was compared against the usual leaching (UL) method. Pyrophosphate leaching (PL) resulted in better gel-forming ability. Two-times of leaching using 0.2% sodium pyrophosphate resulted in the production of reasonably good quality fish jelly products from fresh and frozen lizardfish. Both egg white and beef-plasma protein concentrate improved the gel-forming ability of surimi from lizardfish. However, if the frozen raw material is of poor quality, neither pyrophosphate leaching nor the addition of egg-white or beef-plasma could improve the gel-forming ability of the surimi. The critical control point for raw material quality is its formaldehyde level. The best quality surimi is obtained when the formaldehyde level is below 15 ppm.
    Keywords: Fisheries ; Saurida tumbil ; Minced products ; Processing fishery products ; Experimental research
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 183-199
    Format: 17
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 2
    facet.materialart.
    Unknown
    Some factors influencing the gel strength of tropical sardine (Sardinella gibbosa) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26742 | 23782 | 2019-09-13 00:34:51 | 26742 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Initial investigations into the use of Sardinella gibbosa for making surimi showed that gel strength (G.S.) of around 400 g cm was achievable under normal surimi processing conditions. Adjusting the pH during the leaching process, by means of NaHCO3 and by means of Na4O7P2 with vacuum, did not improve the G.S. The fat content of local sardine was low and did not interfere with the surimi processing. The optimum conditions for setting the gel of paste were subjected to between 40 to 50° C for 20 min, followed by 20 min at 90°C. The surimi underwent modori* when subjected to 60°C for 20 min. Sugar was necessary as a cryoprotective agent for frozen surimi. It was found that crude aqueous extract of unfrozen S. gibbosa kidney tissues had G.S. enhancing effect. Kidney extract made from frozen sardine which were then frozen again, lost this G.S. enhancing effect. Kidney extract made from unfrozen Caesio erythrogaster also had this G.S. enhancing effect. The kidney extract was heat stable, and retained the G.S. enhancing effect after exposure to 80°C for 10 min. However, the kidney extract did not prevent modori when the gel was exposed to 60°C for 20 min.
    Keywords: Fisheries ; Sardinella gibbosa ; Minced products ; Processing fishery products ; Freezing ; Storage effects
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 236-249
    Format: 14
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 3
    facet.materialart.
    Unknown
    Inventory of fish products in Southeast Asia: Third edition, 1996 (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26712 | 23782 | 2019-08-29 01:08:39 | 26712 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Surveys ; South East Asia
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 253-256
    Format: 4
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...