Biochemical and rheological properties of surimi were examined based on: 1) salting time (from 18 to 3 min) while maintaining 21 min for total chopping time; 2) total chopping time (from 6 to 21 min) while salting during the final 3 min. Extending salting time significantly increased breaking force and...
Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...