properties of surimi and kamaboko gels from nine British species of fish

• Published in: International journal of food science & technology Vol. 25; no. 3; pp. 281 - 294
• Main Authors: Hastings, R.J, Keay, J.N, Young, K.W
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.06.1990; Blackwell Science
• Subjects: Biological and medical sciences; color; Colour; dietary fat; elasticity; firmness; fish; Fish and seafood industries; fish mince; Food industries; Fundamental and applied biological sciences. Psychology; gels; sensory evaluation; texture; washed mince; washing; waste utilization; water binding capacity; water content; United Kingdom; Colloidal gel; Keeping quality; Edible fish; Fish paste; Organoleptic properties; Color; Chemical composition; By product; Texture; Comparative study
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.1990.tb01084.x

Summary This paper describes the preparation and properties of surimi and derived kamaboko gels from a range of British‐caught species of teleost (or bony) fish including white fish (fillets, trimmings and skeletons), fatty fish and an elasmobranch (or cartilaginous) fish. The data include yields, moisture and fat contents, water‐binding capacities, pH values and Hunter L,a,b colour values as well as sensory and instrumentally measured indices of texture. Cod, haddock and whiting fillets and trimmings of haddock and whiting yielded surimi and derived gels with functional properties most closely approaching those of the Alaska pollack surimi used as a standard. Saithe gave a gel which was firm and elastic but which had a low water‐binding capacity and was dark in colour. The fatty fish yielded surimi with some potentially useful functional properties but colour and water‐binding capacity were inferior to pollack surimi.