The major portion of Pacific whiting (PW) is commercialized in the form of frozen
surimi. Alternative products for PW were investigated focusing on fresh surimi and
texturized meat from PW mince. Fresh surimi is made without additives and kept
refrigerated instead of frozen. Texturized meat is a meat-like product made from PW
mince through freeze-texturization.
Fresh surimi was stored at 5°C and analyzed for its total aerobic plate count
(APC), shear stress, shear strain, and color during 7 days storage. Frozen surimi from PW
was prepared with 0, 3, 6, and 9% cryoprotectants and was compared with fresh surimi
for its gel forming ability. Fresh surimi had a shelf life of 5 days and the gel forming ability
remained unchanged throughout storage time. Shear strain of fresh surimi was not different from frozen surimi with 9% cryoprotectants but shear stress was almost 3 times
higher than the frozen one.
Texturized meat from PW mince was prepared from unwashed or 1-washed mince
kept frozen for 6-8 mo with or without the addition of 6% cryoprotectants. The minces
were comminuted into a protein slurry, formed into patties, and frozen at -7, -18, and
-50°C. The evaluations of ice formation (by microscopic study), hardness, cook loss,
color, and water holding capacity were carried out during 20 days storage. The results
showed that texturized meat with parallel layers was made from 1-washed PW mince.
Unwashed PW mince created a sponge-like texture and had rapid quality deterioration,
thus it is not recommended for this product. Cryoprotectants did not significantly affect
the texture formation of the product and are not required to store mince as raw material
for the texturized meat. The optimum freeze-texturized temperature for this product was
-18°C or lower because it minimized quality changes during storage depending on the
desirable texture. The lower the temperature (higher freezing rate), the finer the layers
created. / Graduation date: 1996
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27380 |
| Date | 07 September 1995 |
| Creators | Pipatsattayanuwong, Siriporn |
| Contributors | Morrissey, Michael T., Park, Jae W. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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