| Autor: |
CHANG-LEE, M.V., LAMPILA, L.E., CRAWFORD, D.L. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jan1990, Vol. 55 Issue 1, p83-86, 4p |
| Abstrakt: |
BSTRACT Based on round fish weight, the yields from processing Pacific whiting into surimi included 43.3% planks, 36.2% minced flesh, 23.8% washed and pressed flesh, 19.5% refined flesh and 21.4% surimi (91.7% refined flesh plus 8.3% cryoprotectants). After washing (3:1; watenminced flesh) and pressing twice, 40.6% of the original lipid and 77.4% of the original ash were removed from the minced flesh. Surimi contained 54% extractable myofibrillar protein. Egg white (EW), whey protein concentrate and soy protein isolate at 0 to 5.0% levels were evaluated as protein additives to heat-set gels. EW, at the 3.0% level produced superior gel hardness and elasticity (P≤0.05). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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