Effective washing conditions reduce water usage for surimi processing

Journal of Aquatic Food Product Technology

Volumn 6, Issue 2, 1997, Pages 65-79

  Lin, Tein M ^a   Park, Jae W ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Surimi processing; Washing; Water usage

Indexed keywords

EID: 0040207803     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v06n02_06     Document Type: Article

References (16)

1. Adu, G.A., Babbitt, J.K. and Crawford, D.L. 1983. Effect of washing on the nutritional and quality characteristics of dried minced rockfish flesh. J. Food Sci. 48:1053-1060.
2. Kocher, P.N. and Foegeding, E.A. 1993. Microcentrifuge-based method for measuring water-holding of protein gels. J. Food Sci. 58: 1040-1046.
3. Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685.
4. Lin, T.M. and Park, J.W. 1996. Extraction of proteins from Pacific whiting mince at various washing conditions. J. Food Sci. 61:432-438.
5. Lin, T.M., Park, J.W. and Morrissey, M.T. 1995. Recovered protein and reconditioned water from sūrimi processing waste. J. Food Sci. 60: 4-9.
6. Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J. 1951. Protein measurement with Folin phenol reagent. J. Biol, Chem. 193: 256-275.
7. Morrissey, M.T., Wu, J.W., Lin, D. and An, H. 1993. Protease inhibitor effects on torsion measurements and autolysis of Pacific Whiting sūrimi. J. Food Sci. 58: 1050-1054.
8. Nishioka, F. 1984. Leaching treatment. In Science and Technology of Fish Paste Products, H. Shimizu (Ed), p. 62-73. Koseisha-Koseikaku Publishing Co., Tokyo, Japan.
9. Offer, G. and Trinick, J. 1983. On the mechanism of water holding in meat: The swell and shrinking of myofibrils. Meat Sci. 8: 245-281.
10. Pacheco-Aguilar, R., Crawford, D.L. and Lampila, L.E. 1989. Procedures for the efficient washing of minced whiting (Merluccius pradurtus) flesh for sūrimi production. J. Food Sci. 54: 248-252.
11. Park, J.W. 1995. Sūrimi gel colors as affected by moisture content and physical conditions. J. Food Sci. 60:15-18.
12. Park, J.W. 1994. Functional protein additives in sūrimi gels. J. Food Sci. 59:525-527.
13. Steel, R.G. and Torrie, J.H. 1980. Principles and Procedures for Statistic, 2nd ed. McGraw-Hill Book Co., New York.
14. Swift, C.E. and Berman, M.D. 1959. Factors affecting the water retention of beef. I. Variations in composition and properties among eight muscles. Food Technol. 13:365.
15. Wu, Y.J., Ataliah, M.T. and Hultin, H.O. 1991. The proteins of washed, minced fish muscle have significant solubility in water. J. Food Biochem. 15: 209-218.
16. Yang, T.S. and Froning, G.W. 1992. Selected washing processes affect thermal gelation properties and microstructure of mechanically deboned chicken meat. J. Food Sci. 57: 325-329.