title: Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of pacific whiting grade A surimi.
abstract: Surimi processors are seeking means to improve the utilization of seafood resources to increase productivity and also in response to the strong public pressure on this industry to reduce the organic matter in processing water discharged into the environment. Insoluble solids (IS) can be recovered from surimi wash water (SWW) by centrifugation. The quality implications of adding 0 (control), 1%, 3% and 5% of solids (SWW-IS) into surimi paste and gels were evaluated by determining their mechanical properties, moisture retention and color. This study showed that adding 1% SWW-IS improved the mechanical properties of Pacific whiting surimi with a minimal effect on color. Higher additions resulted in quality deterioration in mechanical properties and color.
authors.affiliation: Departamento de Tecnología de Alimentos, UAM-Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas 88700, Mexico.
authors.forename: José A
authors.initials: JA
authors.lastname: Ramírez
authors.forename: Gonzalo
authors.initials: G
authors.lastname: Velazquez
authors.forename: Gerardo López
authors.initials: GL
authors.lastname: Echevarría
authors.forename: J Antonio
authors.initials: JA
authors.lastname: Torres
mesh_terms: D000818:Animals; D003116:Color; D005396:Fish Products; D029941:Fish Proteins / Q000737:chemistry / Q000302:isolation & purification; D005524:Food Technology; D005618:Fresh Water / Q000737:chemistry*; D048388:Gadiformes; D012995:Solubility
chemical_list: D029941:Fish Proteins