Surimi Preparation from Gulf Menhaden and Its Quality Enhancement

摘要

The purpose of this study was to determine the technical feasibilities of surimi211u001efrom Gulf menhaden. This purpose can be described in detail: Production of surimi 211u001eby washing with water only; Production of surimi by washing with sodium 211u001ebicarbonate-added water and use of centrifuge for dewatering process; Chopping of 211u001edeboned meat to produce into finer particles of the meat before surimi washing 211u001eprocess in order to investigate if the process facilitates the removal of fat 211u001eduring washing cycle; Compare the surimi produced from different source of fish 211u001emeat for their functionalities: Surimi prepared with (1) fish fillet, (2) headed 211u001eand gutted fish, (3) meat recovered from fillet frames; Evaluate the surimi 211u001eprepared from frozen menhaden; Evaluate the gel-forming abilities of the surimi 211u001edue to different cooking methods.