ABSTRACTWashed and unwashed fish minces were prepared from hoki that had been stored in ice. Gels were formed from the minces, cooked at both 60°C and 90°C and assessed by puncture, torsion and a folding test method. The strength of the gels decreased as the fish were stored. However, after 10 days, the strength of gels made from hoki minces still compared favorably with gels made from other commercial fish species without storage. This suggests that manufacture of hoki surimi on‐shore may be practical. Fish freshness as evaluated by sensory methods was closely related to the K value and gel strength. Hence K values might provide the basis of a raw material quality control system for an on‐shore surimi
展开▼
