Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine

• Published in: Ege Journal of Fisheries and Aquatic Sciences
• Main Authors: ŞEN, Evren Burcu, ÇAKLI, Şükran, KILINÇ, Berna
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: Ege Üniversitesi 2017
• Subjects: Surimi,gel,texture,chemical,microbiological and sensory qualities; Surimi,jel,doku,kimyasal,mikrobiyolojik ve duyusal kalite; Iken; Theragra chalcogramma
• Online Access: https://dergipark.org.tr/tr/pub/egejfas/issue/27112/292918; https://doi.org/10.12714/egejfas.2017.34.1.12

In this study,whiting (Theragra chalcogramma, Pallas, 1814) and sardine (Sardina pilchardus,Walbum, 1792) were used as a raw material for surimi production. Every 30 days direct gels and kamaboko gelsproduced from frozen surimi packages during the 60 days storage. At the end ofthe washing sycle of t...