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...
Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...
The characteristics of Northern squawfish
(Ptychocheilus oregonensis) and the feasibility of utilization
of this species for human consumption were investigated. In
the first experimental phase, the iced storage characteristics
of squawfish were determined. Quality changes were monitored
over 24 days of storage by chemical, physical, microbiological
and sensorial methods of...
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...