Comparison of the properties of gels derived from cod surimi and from unwashed and once‐washed cod mince

Abstract

Surimi is a washed and stabilized fish mince with valuable gel-forming properties. However the preparation process is wasteful and a modified process, with less washing, was investigated. The properties of the gels (cooked at 40°C for 30 min followed by 90°C for 40 min) were assessed by instrumental and sensory methods. Gels prepared from surimi were soft and very flexible; gels from unwashed fresh cod mince were firmer and less elastic, but still gave a maximum score on the folding test. A single wash made the gels firmer and slightly more elastic than those from unwashed mince. Gels from unwashed mince of frozen cod were firmer than surimi-derived gels, and were the most brittle. Sensory assessment of the gels found no difference in firmness between the different washing procedures and small differences in elasticity and toughness. The addition of starch (fish: starch, 100: 5, w/w) increased the firmness and sensory toughness of each derived gel, and reduced the elasticity in the mouth of non-surimi gels. The colour of gels derived directly from fish was off-white, compared with the white surimi-derived gels. The colour of the former darkened during frozen storage, but lightened again after thawing.

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

“…() exemplify the usefulness of carbohydrates in fish sausage manufacturing for the authors recorded significant increases in hardness of fish sausages with increasing contents of starch. Their findings were similar to Hastings (), who determined that 5% potato starch increased hardness of raw sausage mix produced from cod fillets. Others have reported inclusion of oatmeal, oats or oat fibers to improve nutritional and textural properties of meat or fish sausages (Hughes et al .…”

“…), channel catfish ( Ictalurus punctatus ; Medeiros et al . ); Atlantic cod ( Gadus morhua ; Hastings ), crocker ( Jhonius spp; Hedge et al . ), pike eel ( Muraenesox cinereus ; Hsu ), Indian sardine ( Sardinella longiceps ; Ravishankar et al .…”

“…There is worldwide interest in utilizing fish muscle for production of sausages and frankfurters given the numerous fish species investigated for this purpose, as listed in chronological order of publication: mullet (Mugil cephalus; Daley et al 1978), North Pacific hake (Merluccius productus; Park et al 1978), Spanish mackerel (Scomberomorous maculatus; Lee and Toledo 1979), freshwater sucker fish (Catostamidae family; Dawood et al 1983), channel catfish (Ictalurus punctatus; Medeiros et al 1986); Atlantic cod (Gadus morhua ;Hastings 1989), crocker (Jhonius spp; Hedge et al 1990), pike eel (Muraenesox cinereus ;Hsu 1990), Indian sardine (Sardinella longiceps; Ravishankar et al 1992), hybrid catfish (genus Claria; Chuapoehuk et al 2001), Pacific mackerel (Scomber australasicus; Yin and Jiang, 2001), Argentine croaker (Umbrina canosai, Lempek et al 2007), Atlantic salmon and saithe (Salmo salar and Pollachius virens; Nordvi et al 2007), geelback croaker (Atractoscion aequidens; Rahman et al 2007), African walking catfish (Clarias gariepinus; Oksuz et al 2008), ribbon fish (Lepturacanthus savala; Moola et al 2008), rohu (Labeo rohita; Sini et al 2008), Cape hake (Merluccius capensis; Pires et al 2009), sliver carp (Hypophthalmichthys molitrix; Taskaya et al 2009 Klanicova et al 2013).…”

Possibilities to increase the quality in gluten-free bread production: an overview

“…The water molecules are immobilized by clathration [81]. The dissociation of actomyosin and myosin complexes is supported by the addition of salt and increases the cohesive and elastic texture of the gel [82]. The use of four different surimi preparations was tested in a gluten-free recipe, based on rice and potato starch [77].…”

The properties of surimi and kamaboko gels from nine British species of fish

“…Methods for moisture content, water-binding capacity (expressed as 'water loss'), p H and assessment of texture of fish gels by the folding test and the Correx Strain Gauge are described by Hastings (1989). All were determined in duplicate except for texture on kamaboko, where 10 measurements were made on each sample with the Correx Strain Gauge, five with the puncture test and four with the double compression test (CR Analyser CR1000, C. Stevens & Son Ltd, Loughton, Essex) (Hastings & Currall, 1989).…”