Surimi from Fillet Frames of Channel Catfish
1996; Wiley; Volume: 61; Issue: 2 Linguagem: Inglês
10.1111/j.1365-2621.1996.tb14209.x
ISSN1750-3841
AutoresJ. M. KIM, C. H. LIU, Jong‐Bang Eun, J. W. PARK, R. OSHIMI, Kenji Hayashi, Brian D. Ott, Takahiko Aramaki, Masahiko Sekine, Y. Horikita, Kenshiro Fujimoto, T. Aikawa, Laylah C. Welch, R. C. Long,
Tópico(s)Aquaculture disease management and microbiota
ResumoABSTRACT Surimi was prepared with channel catfish mince recovered from fillet frames. The deboned meat was washed once, twice, or three times with water for surimi processing. Unwashed mince was also blended with cryoprotectants for surimi processing. Heat‐induced gels were prepared using washed or unwashed catfish surimi with or without starch. Results indicated no differences (P>0.05) in textural properties and Hunter color values due to number of washes in those gels prepared with washed surimi. Differences (P<0.05) in proximate composition, textural properties and Hunter color values were found between gels prepared with washed and unwashed surimi.
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