Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of pacific whiting grade A surimi.
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.
Ramírez
José A
JA
Departamento de Tecnología de Alimentos, UAM-Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas 88700, Mexico.
Velazquez
Gonzalo
G
Echevarría
Gerardo López
GL
Torres
J Antonio
JA
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
D029941:Fish Proteins