Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)
- 2000.10a
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- Pages.79-80
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- 2000
Physico-chemial Properties of Pacific Whiting Surimi by Acid-Aided Processing
- Park, Y.J. (Gyeongsang National University) ;
- Kim, B.J. (Gyeongsang National Universit) ;
- Lee, K.W. (Kunsan Universit) ;
- Y.J. Cho (Pukyong National Universit) ;
- Park, J.W. (Oregon State University)
- Published : 2000.10.01
Abstract
Conventional surimi processing from white flesh fish, such as Pacific whiting and Alaska Pollee utilizes only <25％ of the body (Toyoda and others 1992; Park and others 1997). Conventional surimi is refined myofibrillar proteins processed by removing unnecessary foreign materials such as fat, pigment skin, and water soluble sarcoplasmic proteins. The acid-aided process demonstrated excellent gel forming ability for cod and mackerel with extremely higher yield (Hultin and Kelleher 1999). (omitted)
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