The Effect Of Different Washing Methods On Chemical And Gel Forming Properties Of Kilka Surimi
2007
Shabanpour, B., Assi. Prof, Fisheries Faculty. Gorgan University of Agricultural Sciences and Natural Resources, Gorgan. Iran. | Shabany, A., Assi. Prof, Fisheries Faculty. Gorgan University of Agricultural Sciences and Natural Resources, Gorgan. Iran. | Moini, S., Asso. Prof. Agriculture Faculty, Tehran University, Karaj, Iran. | Hamedi, M., Asso. Prof. Agriculture Faculty, Tehran University, Karaj, Iran. | Poorkabireh, M., Asso. Prof. of Tehran University.
The effect of washing cycles (1,2 and 3) and times (5,10 and 15) with child tap water and alkaline-saline solution contains 0.15% NaCl and 0.2% NaHCO3 on chemical composition and rheological properties of Clupeonella engrauliformis raw surimi for evaluating the best method of surimi production was investigated. Alkaline- saliwashing with low cycle and time used, cause to increase in protein and decreased lipid in dry weight and increase in shear stress but improvement in surimi gel shear strain has no significant difference. By considering sum of quality factors seem that 30 minute washing in 2 cycle with water to meat ratio of 5:1 that first cycle of washing is with alkaline – saline solution contains 0.2% NaHCO3 and 0.15% NaCl, cause surimi production that has better functional properties between 18 treatments used. Comparison between minced meat with surimi produced with selected method showed that surimi processing causes 9% increase in essential amino acid concentration.
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