Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing

• Published in: Journal of Food Science
• Main Authors: DOUGLAS‐SCHWARZ, M., LEE, C. M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1988
• Subjects: Hake; alaska pollock; Alaska
• 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

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...