Alaska pollock was headed, gutted, and frozen at sea in pre-and postrigor condition. Surimi made from this fish held at -29°C showed a gradual loss in gel-forming ability with time of storage. This loss in gel-forming ability was accompanied by a loss in viscosity and Ca+ +-ATPase activity of the surimi over the g-month storage period. The gel strength of kamaboko gels showed an inverse linear relationship with gel moisture over a limited moisture range. Simply freezing and thawing pollock resulted in surimi with significantly lower gel strength than that from fresh pollock.
Objective measurements (shear values and drip loss) were made to characterize changes in texture of frozen binder-modified blocks of minced black rockfish as a part of a continuing study. Effect of variation in water content on sensory texture scores of washed-modified blocks was also determined. Objective measurements correlated with sensory evaluation of texture of fillets and minced products. Varying moisture content of the washed-modified product up to 4.5% above normal moisture content did not significantly affect texture, but lowering it to 1.6% below significantly reduced texture scores. Washing minced flesh before freezing into blocks resulted in higher shear values and cooked drip. Addition of a binder containing NaCl and sodium tripolyphosphate resulted in improved texture and lower shear values and cooked drip.
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