Yield and Composition of Surimi from Pacific Whiting (Merluccius productus) and the Effect of Various Protein Additives on Gel Strength

摘要

ABSTRACTBased 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.