The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4
to 10) on surimi gels made from Pacific Whiting (Merluccius
productus) was investigated. Gel-forming ability was measured
by the torsion test. In general, surimi gels
increased in gel strength with increased pH. Breaking shear
stress increased to a...
The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
The abundance and low fat content of Pacific whiting
support Its use for the production of surimi. The
degradation of muscle proteins by myxosporidian secreted
proteinase(s) has been associated with its soft texture.
High residual activity is retained through the washing
process used in the production of surimi and precludes...
The proteolytic enzymes in the muscle fluid of Pacific whiting
(Merluccius productus) were studied and compared to those found in muscle
fluid of true cod (Gadus macrocephalus). Preliminary studies indicated
three pH optima of activity for whiting, pH 3.5-3.9, 4.3-4.6 and 7.1-7.2.
Only two pH optima were found for the...
Both liquid and solid wastes from Pacific whiting surimi manufacturing were
characterized and value-added products were recovered. A proteinase in surimi wash
water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel.
Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system...
Surimi is a seafood product which is used to manufacture restructured products
such as artificial crab and lobster. Surimi is produced from fish fillets by washing to
remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and
mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50-
70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15
min). This proteolytic activity results in the softening of surimi gels. Bovine plasma
protein (BPP) is the most effective of the food-grade inhibitors used to...