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 ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Pacific whiting (Merluccius productus) is commercially
and ecologically one of the most important fishery resources
in the Pacific coast of the United States. The fishery
is currently going through a period of rapid and profound
transformation that could cause a substantial redistribution
of benefits among domestic users. Benefits from the...
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...
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...
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...
The optimum conditions for the proteolytic solubilization of
trash fish and processing carcass waste in a simple shell-in-tube
heat exchange system was investigated. The nutritional and chemical
effects of processing variables were evaluated.
An exogenous source of proteolytic enzymes (albacore tuna
viscera, Thunnus alalunga) yielded a linear increase in the...
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...