Effect of washing on the stability of walleye pollock surimi during frozen storage

Details

• Personal Author:
  Reppond, Kermit D. ; Babbitt, Jerry Keith
• Corporate Authors:
  Northwest Fisheries Science Center (U.S.). Kodiak Investigations--Utilization Research Division
• NOAA Program & Office:
  NMFS (National Marine Fisheries Service) ; NWFSC (Northwest Fisheries Science Center)
• Description:
  The effect of insufficient washing on the functional properties of surimi was demonstrated by combining unwashed, refined mince with surimi. Addition of as little as 5% unwashed mince lowered punch force and gel strength, as well as torsion shear stress and strain. Expressible moisture and color were
  
  also affected by both the addition of mince and storage at -1s 0c. Incorporation of up to 15% unwashed mince produced surimi of lower, yet acceptable, quality. The decrease in functionality with time was greater for samples with more unwashed mince.
  
  
• Keywords:
  Fishery Products Frozen Fishery Products Storage Surimi Walleye Pollock Fishery Products Frozen Fishery Products Walleye Pollock
• Series:
  NOAA technical memorandum NMFS F/NWC   192
• Format:
  PDF
• Document Type:
  Technical Memorandum
• Place as Subject:
  Alaska ; United States
• License:
  https://creativecommons.org/publicdomain/zero/1.0/
• Rights Information:
  CC0 Public Domain
• Compliance:
  Submitted
• Main Document Checksum:
  urn:sha256:55b88dff540122c065cbf7c85c702633b4e68ee0646e04b2465d40b995441f7a
• Download URL:
  https://repository.library.noaa.gov/view/noaa/48853/noaa_48853_DS1.pdf
• File Type:
  [PDF - 605.10 KB ]