Effect of Washing on the Stability of Walleye Pollock Surimi during FrozenStorage

摘要

The effect of insufficient washing on the functional properties of surimi wasdemonstrated by combining unwashed, refined mince with surimi. Addition of as little as 5% unwashed mince lowered punch force and gel strength, as well as torsion shear stress and strain. Expressible moisture and color were also affected by both the addition of mince and storage at -18 deg C. Incorporation of up to 15% unwashed mince produced surimi of lower, yet acceptable, quality. The decrease in functionality with time was greater for samples with more unwashed mince.