Physico-chemical, Microbiological and Sensory Characteristics of Washed Fish Mince Prepared from Some Selected Species of Fish

Journal of Food Science and Technology

Volumn 36, Issue 5, 1999, Pages 459-462

  Hassan, Femeena ^a,b   Mathew, Saleena ^a  

^a Department of Physics   (India)

^b KRISHI VIGYAN KENDRA   (India)

Author keywords

Compressibility; Rheological property; Sensory evaluation; Surimi

Indexed keywords

EID: 0043126487     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. AOAC (1984) Official Methods of Analysis 14th edn. Association of Official Analytical Chemists. Washington DC
2. Babbit JK (1986) Suitability of seafood species as raw material. Food Technol 40:97-100
3. Blackwood CM (1974) Utilization of mechanically separated fish flesh-Canadian experience. In: Kreuzer R (ed.) FAO Conference on Fishery Products, Tokyo, Publishers. Fishing News (Books) Ltd., Surrey, England.
4. Chang-Lee MV, Lampila LE, Crawford DL (1990) Yield and composition of surimi from Pacific whiting (Meluccinus productus) and the effect of various additives on the gel strength. J Food Sci 44(4): 1087-1092
5. Conway ED (1950) Microdiffusion analysis and volumetric error. 3rd edn. Crossby, Lockwood and Sons Ltd., London
6. Dyer WJ, French HV, Snow JM (1950) Proteins in fish muscle. Extraction of protein fractions in fresh fish. J Fish Res Board Can 7:585-593
7. Hastings RJ, Keay JN, Young KW (1990) The properties of surimi and kamaboko gels from nine British species of fish. Int J Food Sci Technol 25(3):281-294
8. Lee CM (1984) Surimi processing technol. Food Technol 38: 69-70
9. Lee CM (1992) Factors affecting physical properties of fish protein gel. In: Advances in Seafood Biochemistry and Quality. George J, Flick JR, Martin RE (eds) Technomic Publishing Co. Inc., USA
10. Nakayama T, Yamamoto M (1977) Physical, chemical and sensory evaluations of frozen stored deboned (minced) fish flesh. J Food Sci 42(4):900-945
11. Pope CG, Stevens MF (1939) The determination of amino nitrogen using a copper method. Biochem J 33:1070-1074
12. Poulter NH, Trevino JE (1983) Acceptability of a canned paste product based on some Gulf of California shrimp by-catch. J Food Technol 18:405-409
13. Raccah M, Baker RC (1978) Microbial properties of mechanically deboned fish flesh. J Food Sci 43:1675-1677
14. Regenstein JM (1986) The potential for minced fish. Food Technol 40:101-106
15. Seaki H, Shoji T, Hirata F, Nanaka M, Arai K (1992) Effect of calcium chloride on gel forming ability and cross linking reaction of myosin heavy chain in salt ground meat of tuna. carp and walleye pollock. Nippon Suisan Gakkaishi. 58:2137-2146
16. Snedecor GW, Cochran WG (1967) Statistical Methods. 6th edn. Iowa State University, Iowa.
17. Spencer KE, Hotten C, Ablett RF, Bligh EG (1992) Gelling and storage performance of surimi from a range of Atlantic Canadian species. In: Advances in Seafood Biochemistry Composition and Quality pp 199-211
18. Suzuki T (1981) Fish and Krill Processing Technology. Applied Science Publ. Ltd. London
19. USFDA (1984) Bacteriological Analytical Manual. 6th edn. Association of Official Analytical Chemists, London
20. Yean YS (1981) The quality of surimi made from threadfin bream stored on ice for different periods. Int. J Food Sci Technol 28:343-346