Evaluation of Processed for Producing Arrowtooth Flounder Surimi

Babbitt, J. K.; Kamath, Ganesh; Hardy, Andrew; Pook, Chris; Kokobu, Nozomu; Berntsen, Steve

doi:10.1300/j030v02n04_08

Cited by 11 publications

(8 citation statements)

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“…These include arrowtooth #ounder (Babbit et al, 1993;Reppond and Babbit, 1993) in the Paci"c Ocean, silver hake and Atlantic mackerel (Kelleher et al, 1992;Hultin and Kim, 1994) in the Atlantic Ocean.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Clarias Anguillaris Treated with Spice (Piper guineense) for Washed Mince and Kamaboko-Type Product

Negbenebor

Godiya

Igene

1999

Journal of Food Composition and Analysis

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Section: Introductionmentioning

confidence: 99%

Evaluation of Clarias Anguillaris Treated with Spice (Piper guineense) for Washed Mince and Kamaboko-Type Product

Negbenebor

Godiya

Igene

1999

Journal of Food Composition and Analysis

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“…However, these two species are not commercially harvested because of intrinsic quality issues regarding the edible muscle. Babbit et al. (1993) reported the presence of a protease in ATF which causes the flesh to become soft during cooking, rendering it unmarketable.…”

Section: Introductionmentioning

confidence: 99%

“…However, these two species are not commercially harvested because of intrinsic quality issues regarding the edible muscle. Babbit et al (1993) reported the presence of a protease in ATF which causes the flesh to become soft during cooking, rendering it unmarketable. Crapo et al (1999) attributed low meat yields and flesh softness of GG to its unusually high moisture content (91.0%) combined with a low protein content (6.8%).…”

Section: Introductionmentioning

confidence: 99%

LIPID ANALYSIS OF FILLETS FROM GIANT GRENADIER (ALBATROSSIA PECTORALIS), ARROW‐TOOTH FLOUNDER (ATHERESTHES STOMIAS), PACIFIC COD (GADUS MACROCEPHALUS) AND WALLEYE POLLOCK (THERAGRA CHALCOGRAMMA)

Oliveira

Bechtel

2005

Journal of Muscle Foods

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In Alaska, walleye pollock (WP [Theragra chalcogramma]) and Pacific cod (PC [Gadus macrocephalus]) are harvested in large amounts. There are also large biomasses of arrow‐tooth flounder (ATF [Atheresthes stomias]) and giant grenadier (GG [Albatrossia pectoralis]) available in Alaskan waters; however, these fish are underutilized. The objective of this study was to determine lipid content, lipid class distribution and fatty acid (FA) profiles of fillets from these four fish species. Fat content and percent triacylglycerides (TAG) in ATF was significantly higher than in other species, and percent phospholipids (PL) was lower (P < 0.05). PC had the highest levels of omega‐3 (ω‐3) FA, whereas ATF had the lowest. The ratio of ω‐3/omega‐6 (ω‐6) FA was significantly higher in ATF than in other species. Percent polyunsaturated and saturated FA's were equivalent in ATF; however, other species showed at least twice as much polyunsaturated FA as saturated FA. This study provided comparisons of the lipid characteristics in the two most abundant white fish harvested in Alaska and two other abundant but underutilized species.

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“…However, Alaska pollack remains the species of choice because of its prime quality flesh and abundant supply. To substitute Alaska pollack, species investigated outside Japan were sardine (Roussel andCheftel, 1988), hoki (MacDonald et al, 1990), red hake (Kim et al, 1984;Lee, 1985), silver hake (Spencer et al, 1990), white hake (Kim, 1988), Atlantic croaker (Lin and Lanier, 1980;Wu et al, 1985), Atlantic menhaden (Boye and Lanier, 1988;Hamann et al, 1990), Atlantic mackerel (Kelleher et al, 1994), Pacific whiting (PachecoAguilar et al, 1989;Chang-Lee et al, 1990;Park et al, 1994), blue whiting (Scott and MacDonald, 1985), Norway pout (Nielsen and Borresen, 1985), arrowtooth flounder (Greene and Babbitt, 1990;Babbitt, et. al., 1993), horse mackerel (Chen et al, 1997), rainbow trout (Autio et al, 1989), spotted shark (Chen, 1995), Pacific herring (Chan et al, 1995;Reppond et al, 1995) and milkfish (Ko and Liou, 1994;Chen et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Gel Forming Ability and Other Properties of Eleven Underutilized Tropical Marine Fish Species

Nowsad

Chanda

Kanoh

et al. 2000

Journal of Aquatic Food Product Technology

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The gel forming ability and other characteristics of the mince of 11 underutilized marine fish were studied. They were Bombay duck, silverbelly, sea catfish, silver jewfish, jewelled shad, queenfish, Spanish mackerel, hardtail, Indian tuna, tripletail and false conger eel. Mince was prepared from fillet and a portion of the mince was washed two times with cold water (5_C) containing 0.1% NaCl. Both washed and unwashed mince were ground with 3% NaCl. Ground paste was then stuffed into plastic tube and heated for one-and two-step heating. In the one-step heating, the tubes were subjected to 25_, 30_, 35_, 40_, 50_, 60_, 70_ and 80_C for 60, 120 and 180 min. In the two-step heating, the tubes were pre-heated at 25_, 30_, 35_, 40_, 50_, 60_, 70_ and 80_C for 60, 120 and 180 min. After the pre-heating, the tubes were immediately subjected to 85_C for 30 min. The gel was subjected to puncture, folding, expressible moisture and sensory tests. Two-step heating distinctly improved the gel strength compared to

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Evaluation of Processed for Producing Arrowtooth Flounder Surimi

Cited by 11 publications

References 0 publications

Evaluation of Clarias Anguillaris Treated with Spice (Piper guineense) for Washed Mince and Kamaboko-Type Product

Evaluation of Clarias Anguillaris Treated with Spice (Piper guineense) for Washed Mince and Kamaboko-Type Product

LIPID ANALYSIS OF FILLETS FROM GIANT GRENADIER (ALBATROSSIA PECTORALIS), ARROW‐TOOTH FLOUNDER (ATHERESTHES STOMIAS), PACIFIC COD (GADUS MACROCEPHALUS) AND WALLEYE POLLOCK (THERAGRA CHALCOGRAMMA)

Gel Forming Ability and Other Properties of Eleven Underutilized Tropical Marine Fish Species

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