4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
288 &f&odan, Y., Toyohara, H., and Niwa, E. 1985. Implication of muscle alkaline proteinase in the textural degradation of fish meat gel. J Food Sci. 50: 135 l- 1355. Net&ton, J.A. 1985. Seafood nutrition: facts, issues and marketing of nutrition in fish and shellfish. pp. 11 l-l 17,Osprey Books, N. Y. NFI. 1991. A manual of standard methods for measuring and specifying the properties of surimi. prepared by the technical subcommittee of the surimi and seafoods committee; (T.C. Lanier, K. Hart, and R.E. Martin, eds),National Fisheries Institute, Washington, D C., pp. 6-27. Okada, M. 1985. Ingredients on gel texture. In “Engineered seafood including surimi” pp. 507-5 13, Martin, R.E., and Collette, R.L. (eds.), Noyes Data Corp., Park Ridge, N.J. Park, J.W., Korhonen, R.W., and Lanier, T.C. 1990. Effect of rigor mortis on gel-forming properties of surimi and unwashed mince prepared from Tilapia. J. Food Sci. 55: 353-355,360. Park. J.W. 1995. Surimi gel colors as affected by moisture content and physical conditions. J. Food Sci. 60: 15-18. Pigott. G.M. 1986. Surimi : the “high tech” raw materials from minced fish flesh. Food Rev. Int. 2 (2): 213-246. Reppond, K.D., Edson, S.A., Babbitt, J.K., and Hardy, A. 1987. Observation on the functional properties of U.S. land-processed surimi. J. Food Sci. 52:505-506. SAS, 1987. SAS/STAT Guide for personal computers, Version 6 ed. SAS Institute, Cary, N.C. Somboonyarithi, V. 1990. Effect of iced and frozen storage on quality of surimi processed from Tilapia, (Tilapia nilotica). Asean Food J. Vol. 5 (4): 158-164. Sribhibhadh, A. 1985. Worldwide market prospects for surimi. In “Engineered seafood including surimi” pp. 41 l-418, R.E. Martin and R.L. Collette, (eds.), Noyes Data Corp., Park Ridge, N. J. Weinberg, Z.G., Regenstein, J.M., and Baker, R.C. 1984. Effects of different salts on water retention and heat initiated binding properties of comminuted cod muscle. J. Food Biochem. 8: 215-227. WU, M.C. 1992. Manufacture of surimi-based products. In ” Surimi Technology”, T.C. Lanier and CM. Lee (eds.) pp. 245-272, Marcel Dekker, Inc., N. Y. Yean, Y.S. 1993. The quality of surimi from Threadfin bream stored on ice for different periods. Int. J. Food Sci. Tech. 28: 343-346.
Samples Surimi fillet* 86.81a ±8.93 Washed mince* Surimi frame* Carp surimi Table 9 - Gel strength of surimi processed from tilapia and grass carp Shear stress True shear Rigidity Folding Expressible kPa strain KPa test water% 57.20b ztlO.73 84.59a ±12.76 52.32b k4.53 Washed 40.395c mince k3.89 2.69a kO.13 1.88d ho.23 2.21c kO.22 2.47b *to.15 1.67e iO.08 32.33b ±2.83 30.15b k2.94 38.13a k1.94 2 1.299d ±2.51 24.23~ *1.79 AA=5 6.1 lb kO.67 AA=5 6.05b kl.02 AA=5 5.95b kO.54 AA=5 6.33b ti.93 B=3 Alaska 49.40 2.19 *to.31 22.90 AA=5 pollack surimia kl1.5 h5.60 a from Reppond, et al., (1987). n=6 * Samples prepared from tilapia. abcde Means in a column with different letters are different (p < 0.05). Table 10 - Gel strength @cm) of tiiapia and grass carp surimi Samples Breaking Force(g) Surimi fillet* 683.71a ±82.37 Washed mince* Frame surimi* Carp surimi Washed mince 380.00b A22.17 625.00a k71.89 306.43~ lt19.12 211.00d ±12.49 Breaking distance (cm) 1.55a ±0.17 1.04c HI.05 1.38b HI.16 1.07c *0.08 0.71d *0.05 9.50a H.96 NA Gel strength Cnxcm) 1061.46a *216.87 395.20~ zt3 1.03 862.50b zt196.67 327.73~ k42.11 149.81d kl6.46 Alaska pollack surirni” 440.00 1.39 617.00 a from Reppond, et al., (1987). n=6 * Samples prepared from tilapia. *87.00 *to.14 h153.00 abed Means in a column with different letters are different 0, < 0.05).
- Page 246 and 247: 11, Chassande, O., Renard, S., Barb
- Page 248 and 249: FIGURE 1 Time Course for Histamine
- Page 250 and 251: BACKGROUND A Rapid, Easily Used Tes
- Page 252 and 253: We acknowledge with thanks the inte
- Page 254 and 255: AOAC Add 1 ml Extract to 8 cm Prepa
- Page 256 and 257: 248 . Fig. 4 pnitroaniline in HCl N
- Page 258 and 259: 1 O .’ REFLECTANCE (arbitrary uni
- Page 260 and 261: 552 650 600 Salt Effects in the Fig
- Page 262 and 263: IMMUNOLOGIC APPROACHES TO THE IDENT
- Page 264 and 265: Table 1. Fish collected in Biscayne
- Page 266 and 267: Based on unpublished data comparing
- Page 268 and 269: 2. 3. 4. Hartmann, J.X., Poyer, J.C
- Page 270 and 271: irradiated foods look like. After t
- Page 272 and 273: silver carp Wpophthalmichthys molit
- Page 274 and 275: ,$mory Analysis. Sensory data were
- Page 276 and 277: Table 3. Percentage of panelists wh
- Page 278 and 279: Table 5. Percent response of paneli
- Page 280 and 281: McNulty, T, 1996. Personal communic
- Page 282 and 283: in a stainless steel tank (SOL) wit
- Page 284 and 285: Mineral Content Five macro-elements
- Page 286 and 287: TBble 1 _ Yield of surimi made from
- Page 288 and 289: Table 4 - Proximate composition of
- Page 290 and 291: goatfish lizardfish, ponyfish, ther
- Page 292 and 293: Table 7 - Amino acid composition of
- Page 294 and 295: Gel Strength For surimi gels, stres
- Page 298 and 299: CONSUMER SURVEY OF POND RAISED CATF
- Page 300 and 301: Accept&i&y scores of male and femal
- Page 303 and 304: -I- -T-
- Page 305 and 306: 100 90 80 70 60 50 40 30 20 10 0 Fi
- Page 307 and 308: + 5:
- Page 309 and 310: This study evaluated the feasibilit
- Page 311 and 312: 1000000 100000 10000 9 1000 > 1 . T
- Page 313 and 314: 100000 PIs 10000 E 1000 z 8 100 UJ
- Page 315 and 316: 100000 10000 P 12 > 1000 10 1 � T
- Page 317 and 318: THE EFFECT OF IONIZING Kvulnificus
- Page 319 and 320: io Vulnificus: Past, Present, and F
- Page 321 and 322: conce op on Vibrio vulnificus in 19
- Page 323 and 324: LEVEL 4 L WA TEMPERATURE** TIME TO
- Page 325 and 326: isregard include the education of o
- Page 327 and 328: USE OF “COOL PASTEURIZATION” TO
- Page 329 and 330: Survival rate of V: vuZnificus in o
- Page 331 and 332: REFERENCES BAM. 1992. Bacteriologic
- Page 333 and 334: 0 To promote the cooperation and a
- Page 335 and 336: SAFETY CONCERN IN THE USE OF MODIFI
- Page 337 and 338: CONCLUSION According to some resear
- Page 339 and 340: 32 MATERIAL AND METHODS Product Pre
- Page 341 and 342: FLOWCHART DIAGRAM FOR THE CANNING P
- Page 343 and 344: Americans consume almost four pound
- Page 345 and 346: pursuing such agreements and expect
288<br />
&f&odan, Y., Toyohara, H., and Niwa, E. 1985. Implication of muscle alkaline proteinase in <strong>the</strong><br />
textural degradation of fish meat gel. J Food Sci. 50: 135 l- 1355.<br />
Net&ton, J.A. 1985. <strong>Sea</strong>food nutrition: facts, issues and marketing of nutrition in fish and shellfish.<br />
pp. 11 l-l 17,Osprey Books, N. Y.<br />
NFI. 1991. A manual of standard methods for measuring and specifying <strong>the</strong> properties of surimi.<br />
prepared by <strong>the</strong> technical subcommittee of <strong>the</strong> surimi and seafoods committee; (T.C. Lanier,<br />
K. Hart, and R.E. Martin, eds),<strong>National</strong> Fisheries Institute, Washington, D C., pp. 6-27.<br />
Okada, M. 1985. Ingredients on gel texture. In “Engineered seafood including surimi” pp. 507-5 13,<br />
Martin, R.E., and Collette, R.L. (eds.), Noyes Data Corp., Park Ridge, N.J.<br />
Park, J.W., Korhonen, R.W., and Lanier, T.C. 1990. Effect of rigor mortis on gel-forming properties<br />
of surimi and unwashed mince prepared from Tilapia. J. Food Sci. 55: 353-355,360.<br />
Park. J.W. 1995. Surimi gel colors as affected by moisture content and physical conditions. J. Food<br />
Sci. 60: 15-18.<br />
Pigott. G.M. 1986. Surimi : <strong>the</strong> “high tech” raw materials from minced fish flesh. Food Rev. Int.<br />
2 (2): 213-246.<br />
Reppond, K.D., Edson, S.A., Babbitt, J.K., and Hardy, A. 1987. Observation on <strong>the</strong> functional<br />
properties of U.S. land-processed surimi. J. Food Sci. 52:505-506.<br />
SAS, 1987. SAS/STAT Guide for personal computers, Version 6 ed. SAS Institute, Cary, N.C.<br />
Somboonyarithi, V. 1990. Effect of iced and frozen storage on quality of surimi processed from<br />
Tilapia, (Tilapia nilotica). Asean Food J. Vol. 5 (4): 158-164.<br />
Sribhibhadh, A. 1985. Worldwide market prospects for surimi. In “Engineered seafood including<br />
surimi” pp. 41 l-418, R.E. Martin and R.L. Collette, (eds.), Noyes Data Corp., Park Ridge,<br />
N. J.<br />
Weinberg, Z.G., Regenstein, J.M., and Baker, R.C. 1984. Effects of different salts on water<br />
retention and heat initiated binding properties of comminuted cod muscle. J. Food Biochem.<br />
8: 215-227.<br />
WU, M.C. 1992. Manufacture of surimi-based products. In ” Surimi Technology”, T.C. Lanier and<br />
CM. Lee (eds.) pp. 245-272, Marcel Dekker, Inc., N. Y.<br />
Yean, Y.S. 1993. The quality of surimi from Threadfin bream stored on ice for different periods.<br />
Int. J. Food Sci. Tech. 28: 343-346.
Change language