CONFORMATION OF MYOTOMES OR MIOSEPTS IN RESTRUCTURED FISHERIES PRODUCTS.

摘要

Conformation of myotomes or miosepts in restructured fishery products. Product made from chopped muscle, surimi or mixture of both whose process of restructuring and shaping allows the miosepts and myotomes of cooked fish to be distinguished after cooking. The absence of these flakes in the restructured fish, confers inferior category, so this procedure improves their commercial characteristics. The preparation involves the joint use of three types of substances: a thermostable binder, such as transglutaminase, a reversible thermo binder, such as gelatin and a visual enhancer that gives it the white color. According to the formula used to join the various restructuring sheets, they will disintegrate slightly after heating or in cooking, giving the particular image of the fillet or piece of fish to be imitated. The product thus elaborated may be subjected to conventional preservation methods such as freezing, refrigeration, smoking, pasteurization, sterilization, etc.