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

Hastings, R.; Keay, J. N.; Young, Kenneth W.

doi:10.1111/j.1365-2621.1990.tb01084.x

Cited by 28 publications

(6 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The moisture content of the smoked samples was about 66.8% and it is lower than 9% reported by Hastings [9] for fresh whiting. Heat generated during smoking may have been responsible for the dehydration of the samples.…”

Section: Smoked Fish Chubcontrasting

confidence: 58%

Physical Quality, Proximate Composition and Trimethylamine Content of Clarias gariepinus (Cat Fish) Stored with Local Spices

Jummai¹,

Negbenebor²,

Okoli³

2016

OALib

View full text Add to dashboard Cite

The objective of the study was to reduce post-harvest losses by developing a fish chub using Clarias gariepinus and to determine the effect of Monodora myristica (local nutmeg) and sorbitol on the physical quality, proximate composition and trimethylamine content of the product. Cooled smoked samples were packaged and stored at refrigerated and frozen storage conditions and examined for 1-12 weeks under frozen and 1-7 days under refrigerated condition at intervals. The yield for the fish chub production was about 35 %, while 65% of the starting material was lost during processing. The protein content of the samples varied between 13% and 25%. Frozen fish chubs stored at −18˚C had a shelf life of about six weeks while the refrigerated fish chub (7˚C-10˚C) sample had a shelf life of about 4 days. The combined use of local nutmeg and sorbitol increased the shelf life under both storage conditions. The production of fish chub could be a viable economic venture in places where catfish is readily available and it is likely to improve protein intake of the consumers and reduce post-harvest losses.

show abstract

Section: Smoked Fish Chubcontrasting

confidence: 58%

Physical Quality, Proximate Composition and Trimethylamine Content of Clarias gariepinus (Cat Fish) Stored with Local Spices

Jummai¹,

Negbenebor²,

Okoli³

2016

OALib

View full text Add to dashboard Cite

show abstract

“…Protein from different fish species respond differently to each setting temperature (Shimizu et al. , 1981; Hastings et al. , 1990).…”

Section: Resultsmentioning

confidence: 99%

Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage

Mahawanich¹,

Lekhavichitr

Duangmal

2010

Int J of Food Sci Tech

View full text Add to dashboard Cite

This study aimed to determine effects of setting condition, fish freshness and storage time of frozen surimi on properties of red tilapia surimi gel. To investigate the effect of setting condition, a combination of eight setting temperatures (35-70°C) and four setting times (30-120 min) was used. Maximum breaking force, deformation and gel strength were obtained after the gel had been set at 40°C for 90 or 120 min. Setting at 65°C resulted in the lowest obtained gel strength, because of proteolytic degradation of myosin heavy chain. Increasing storage time of raw fish material in ice caused a significant decrease in gel strength of the resultant surimi gel (P < 0.05). Gels produced from surimi kept in frozen storage for up to 9 months also exhibited reduced gel strength, with a concomitant increase in the expressible drip, with increasing storage time (P < 0.05).

show abstract

“…Surimi is a Japanese term that defines a concentrate of myofibrillar protein obtained after mincing and water washing of fresh flesh (Hastings et al, 1990). It is light in color, bland in odor, low in fat, high in myofibrillar protein, and extremely functional due to the unique gelling properties of the myofibrillar proteins.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment

Jin¹,

Kim²,

Choi³

et al. 2008

Asian Australas. J. Anim. Sci

View full text Add to dashboard Cite

This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (T1) or four times (T2) with water as well as by pH adjustments at 3.0 (T3) or 11.0 (T4). The contents of moisture and crude fat were significantly higher in the surimi manufactured from pH-adjusted material than after washing. Again, collagen and yield were significantly higher in chicken breast surimi manufactured from washed than pH-adjusted samples, whereas crude protein was higher in the pH-adjusted than washed surimi samples. There was no significant difference in myofibrillar protein content among the surimi manufactured after different washing times and differences following pH adjustments were found. T4 showed highest myofibrillar protein content rating among the surimi samples. All physical characteristics were higher in pH-adjusted chicken breast surimi than in T1 and T2 washed surimi samples. The pH-adjusted surimi had higher hardness, gumminess and chewiness than washed surimi samples (p<0.05). The chicken breast surimi made by pH adjustments had higher lightness (L*) than when made by washing times, whereas pH 3.0-adjusted surimi samples had lower whiteness (W) then the other surimi samples. Myoglobin content was significantly higher in the surimi manufactured from pH-adjusted chicken breast samples.

show abstract

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

Cited by 28 publications

References 6 publications

Physical Quality, Proximate Composition and Trimethylamine Content of Clarias gariepinus (Cat Fish) Stored with Local Spices

Physical Quality, Proximate Composition and Trimethylamine Content of Clarias gariepinus (Cat Fish) Stored with Local Spices

Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage

Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment

Contact Info

Product

Resources

About