Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing
ABSTRACT Thermostability of red hake ( Vrophycis chuss ) mince and its temperature‐dependent gel‐forming properties were determined while using Alaska pollock ( Theragra chalcogrumma ) for comparison. Fish mince and surimi were subjected to various washwater, chopping and setting/ cooking temperatur...
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1988
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1988.tb09274.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1988.tb09274.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb09274.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1988.tb09274.x 2024-06-02T07:54:25+00:00 Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing DOUGLAS‐SCHWARZ, M. LEE, C. M. 1988 http://dx.doi.org/10.1111/j.1365-2621.1988.tb09274.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1988.tb09274.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb09274.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 53, issue 5, page 1347-1351 ISSN 0022-1147 1750-3841 journal-article 1988 crwiley https://doi.org/10.1111/j.1365-2621.1988.tb09274.x 2024-05-03T11:33:43Z ABSTRACT Thermostability of red hake ( Vrophycis chuss ) mince and its temperature‐dependent gel‐forming properties were determined while using Alaska pollock ( Theragra chalcogrumma ) for comparison. Fish mince and surimi were subjected to various washwater, chopping and setting/ cooking temperatures, cooking times at varying salt concentrations and moisture levels. The optimal temperatures for washing and chopping were 15°C and 12°C for red hake and 10°C and 4°C for pollock, respectively. All treatments significantly affected gel properties. For red hake gels, 77% moisture, 2.0% salt, and a 40°C preheat‐setting temperature produced the most cohesive gel. Gels of both red hake and pollock gradually became less cohesive with extended cooking time. The results suggest that red hake is more thermally stable than pollock. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Hake ENVELOPE(15.612,15.612,66.797,66.797) Journal of Food Science 53 5 1347 1351 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Thermostability of red hake ( Vrophycis chuss ) mince and its temperature‐dependent gel‐forming properties were determined while using Alaska pollock ( Theragra chalcogrumma ) for comparison. Fish mince and surimi were subjected to various washwater, chopping and setting/ cooking temperatures, cooking times at varying salt concentrations and moisture levels. The optimal temperatures for washing and chopping were 15°C and 12°C for red hake and 10°C and 4°C for pollock, respectively. All treatments significantly affected gel properties. For red hake gels, 77% moisture, 2.0% salt, and a 40°C preheat‐setting temperature produced the most cohesive gel. Gels of both red hake and pollock gradually became less cohesive with extended cooking time. The results suggest that red hake is more thermally stable than pollock. |
format |
Article in Journal/Newspaper |
author |
DOUGLAS‐SCHWARZ, M. LEE, C. M. |
spellingShingle |
DOUGLAS‐SCHWARZ, M. LEE, C. M. Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing |
author_facet |
DOUGLAS‐SCHWARZ, M. LEE, C. M. |
author_sort |
DOUGLAS‐SCHWARZ, M. |
title |
Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing |
title_short |
Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing |
title_full |
Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing |
title_fullStr |
Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing |
title_full_unstemmed |
Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing |
title_sort |
comparison of the thermostability of red hake and alaska pollock surimi during processing |
publisher |
Wiley |
publishDate |
1988 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1988.tb09274.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1988.tb09274.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb09274.x/fullpdf |
long_lat |
ENVELOPE(15.612,15.612,66.797,66.797) |
geographic |
Hake |
geographic_facet |
Hake |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 53, issue 5, page 1347-1351 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1988.tb09274.x |
container_title |
Journal of Food Science |
container_volume |
53 |
container_issue |
5 |
container_start_page |
1347 |
op_container_end_page |
1351 |
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1800759834616791040 |