4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
Gel Strength For surimi gels, stress is an indicator for gel strength that affected by the moisture content and heating temperature. True shear strain at failure is used to measure of the protein quality of fish gel and its indicator of gel cohesiveness (NFI,l991). Stress and true shear strain of tilapia and carp sdmi were higher than that of Alaska pollack but, tilapia surimi has higher stress and strain than carp surimi (Table 9). Park et al.( 1990) stated that stress of tilapia surimi gel prepared in pre-rigor, in-rigor, and post-rigor were 98.16kPa, 81 SlkPa and 70.89Wa, respectively. The strains of that were 2.47,2.38, and 2.21, respectively. No difference between folding test score for tilapia and carp swimi that received the highest score (AA = 5 extremely elastic) as the same of Alaska pollack surimi. The results agree with the data reported by Somboonyarithia, (1990), surimi processed from tilapia stored in ice (ti2’V) for 0, 1 and 4 days has the highest score AA extremely elastic. No significant difference was observed between the expressible water of Tilapia and Carp surimi gels. Gel strength (g.crn) of Tilapia surimi was higher than that of carp and Alaska pollack surimi (Table 10). Gel strength of tilapia (1,061 gxcm) was higher than that data for tilapia (562 gxcm) reported by Somboonyarithia (1990). CONCLUSIONS This study showed that the yield of surimi fiorn tilapia and grass carp was lower than Alaska pollack. The yield of surimi from frames was 6.96% of total surimi weight. Most of the watersoluble protein was removed in the first washing cycle. No significant difference between “L”, “a” and “b” values of tilapia and grass carp surimi. Tilapia surirni has higher fat and lower moisture content than Carp and Alaska pollack surimi, but carp suritni has lower protein content than Tilapia and Alaska pollack Grass Carp strimi has lower level of Ca, Mg, P, K and Zn and higher level of Ni, Fe, and Na than Tilapia fillet surimi. TiIapia frame surimi has the highest level of Fe, Ni and Cr. Tilapia and carp surimi produced very elastic gels that have high gel strength. Tilapia and grass carp may be being suitable materials to processed surimi.
REFERENCES Alvaerz, C., Couso, I., Solas, M.T., and Tejada, M. 1992. Influence of manufacturing process conditions on gels made from sardine surimi. In “Food Proteins structure and Functionality” K.D. Schwenke and R. Mothes (Eds.), pp. 347-353. VCH Verlagesellschaft, Germany. AFDF. 1987. Surimi, it’s American now. project summary, Alaska Pollack Surimi Industry Development Project. Alaska Fisheries Development Foundation Inc., Anchorage, Alaska. AOAC. 1984. Official Methods of Analysis, Association of Official Analytical Chemists, Washington DC. Chang-Lee, M.V., lampila, L.E. and Crawford, D.L. 1990. Yield and composition of surimi from pacific whiting (Merluccius productus) and the effect of various protein additive on gel strength. J. Food Sci. 55: 83-86. Douglas-Schwarz, M., and Lee, C. M. 1988. Comparison of the thermostability of Red Hake and Alaska pollack surimi during processing. J. Food Sci. 53: 1347-135 1. Eid, N., Dashti, B., and Sawaya, W. 1991. Sub-tropical fish by-catch for surimi processing. Lebensmittel-wissenchaft and Technologia. 24: 103-l 06. Hamann, D.D. 1983. Structural failure in solid food. in physical Properties of Food” E. B. Bagley and M. Peleg (Ed.), pp. 351-383, AVI Publishing Co., Wesport, C.T. Hastings, R.J. 1989. Composition of the properties of gels derived from cod surimi and from unwashed and once-washed cod mince. Int. J. Food Tech. 24: 93-102. Hennigar, C. J., Buck, E.M., Hultin, H.O., Peleg, M., and Vareltzis, K. 1988. Effect washing and sodium chloride on mechanical properties of fish muscle gels. J. Food Sci. 53: 963-964. Holmes, K.L., Noguchi, S.F., and Macdonald, G.A. 1992. The alaska pollack resource and other species used for surimi. In ” Surimi Technology” T.C. Lanier and CL. Lee (Eds.), pp. 41-76, Marcel Dekker, Inc., N. Y. Kim, S-H., Carpenter, J-A., Lanier, T.C., and Wicker, L. 1993. Setting response of Alaska pollack surimi compared with beef myofibrils. J. Food Sci. 58: 53 1-534. Kudo, G., Okada, M., and Miyauchi, D. 1973. Gel-forming capacity of washed and unwashed flesh of some pacific coast species of fish. Marine Fish Review, 35 (12): 10-l 5. Lee, C.M. 1984. Surimi processing technology. Food Tech. 38 (11): 69-80. Lee, C.M., and Chung, K.H. 1989. Analysis of surimi gel properties by compression and penetration tests. J. Text.Stud. 20: 363-377.
- Page 244 and 245: TABLE 1 Comparison of Histamine Tes
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REFERENCES<br />
Alvaerz, C., Couso, I., Solas, M.T., and Tejada, M. 1992. Influence of manufacturing process<br />
conditions on gels made from sardine surimi. In “Food Proteins structure and Functionality”<br />
K.D. Schwenke and R. Mo<strong>the</strong>s (Eds.), pp. 347-353. VCH Verlagesellschaft, Germany.<br />
AFDF. 1987. Surimi, it’s American now. project summary, Alaska Pollack Surimi Industry<br />
Development Project. Alaska Fisheries Development Foundation Inc., Anchorage, Alaska.<br />
AOAC. 1984. Official Methods of Analysis, Association of Official Analytical Chemists,<br />
Washington DC.<br />
Chang-Lee, M.V., lampila, L.E. and Crawford, D.L. 1990. Yield and composition of surimi from<br />
pacific whiting (Merluccius productus) and <strong>the</strong> effect of various protein additive on gel<br />
strength. J. Food Sci. 55: 83-86.<br />
Douglas-Schwarz, M., and Lee, C. M. 1988. Comparison of <strong>the</strong> <strong>the</strong>rmostability of Red Hake and<br />
Alaska pollack surimi during processing. J. Food Sci. 53: 1347-135 1.<br />
Eid, N., Dashti, B., and Sawaya, W. 1991. Sub-tropical fish by-catch for surimi processing.<br />
Lebensmittel-wissenchaft and Technologia. 24: 103-l 06.<br />
Hamann, D.D. 1983. Structural failure in solid food. in physical Properties of Food” E. B. Bagley<br />
and M. Peleg (Ed.), pp. 351-383, AVI Publishing Co., Wesport, C.T.<br />
Hastings, R.J. 1989. Composition of <strong>the</strong> properties of gels derived from cod surimi and from<br />
unwashed and once-washed cod mince. Int. J. Food Tech. 24: 93-102.<br />
Hennigar, C. J., Buck, E.M., Hultin, H.O., Peleg, M., and Vareltzis, K. 1988. Effect washing and<br />
sodium chloride on mechanical properties of fish muscle gels. J. Food Sci. 53: 963-964.<br />
Holmes, K.L., Noguchi, S.F., and Macdonald, G.A. 1992. The alaska pollack resource and o<strong>the</strong>r<br />
species used for surimi. In ” Surimi Technology” T.C. Lanier and CL. Lee (Eds.), pp. 41-76,<br />
Marcel Dekker, Inc., N. Y.<br />
Kim, S-H., Carpenter, J-A., Lanier, T.C., and Wicker, L. 1993. Setting response of Alaska pollack<br />
surimi compared with beef myofibrils. J. Food Sci. 58: 53 1-534.<br />
Kudo, G., Okada, M., and Miyauchi, D. 1973. Gel-forming capacity of washed and unwashed flesh<br />
of some pacific coast species of fish. Marine Fish Review, 35 (12): 10-l 5.<br />
Lee, C.M. 1984. Surimi processing technology. Food Tech. 38 (11): 69-80.<br />
Lee, C.M., and Chung, K.H. 1989. Analysis of surimi gel properties by compression and<br />
penetration tests. J. Text.Stud. 20: 363-377.
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