Alternative products from Pacific whiting : fresh surimi and texturized mince Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/1544bt89f

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  • The major portion of Pacific whiting (PW) is commercialized in the form of frozensurimi. Alternative products for PW were investigated focusing on fresh surimi andtexturized meat from PW mince. Fresh surimi is made without additives and keptrefrigerated instead of frozen. Texturized meat is a meat-like product made from PWmince through freeze-texturization.Fresh surimi was stored at 5°C and analyzed for its total aerobic plate count(APC), shear stress, shear strain, and color during 7 days storage. Frozen surimi from PWwas prepared with 0, 3, 6, and 9% cryoprotectants and was compared with fresh surimifor its gel forming ability. Fresh surimi had a shelf life of 5 days and the gel forming abilityremained unchanged throughout storage time. Shear strain of fresh surimi was not different from frozen surimi with 9% cryoprotectants but shear stress was almost 3 timeshigher than the frozen one.Texturized meat from PW mince was prepared from unwashed or 1-washed mincekept frozen for 6-8 mo with or without the addition of 6% cryoprotectants. The minceswere comminuted into a protein slurry, formed into patties, and frozen at -7, -18, and-50°C. The evaluations of ice formation (by microscopic study), hardness, cook loss,color, and water holding capacity were carried out during 20 days storage. The resultsshowed that texturized meat with parallel layers was made from 1-washed PW mince.Unwashed PW mince created a sponge-like texture and had rapid quality deterioration,thus it is not recommended for this product. Cryoprotectants did not significantly affectthe texture formation of the product and are not required to store mince as raw materialfor the texturized meat. The optimum freeze-texturized temperature for this product was-18°C or lower because it minimized quality changes during storage depending on thedesirable texture. The lower the temperature (higher freezing rate), the finer the layerscreated.
  • The major portion of Pacific whiting (PW) is commercialized in the form of frozensurimi. Alternative products for PW were investigated focusing on fresh surimi andtexturized meat from PW mince. Fresh surimi is made without additives and keptrefrigerated instead of frozen. Texturized meat is a meat-like product made from PWmince through freeze-texturization.Fresh surimi was stored at 5°C and analyzed for its total aerobic plate count(APC)
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