Rheology of Surimi-Based Products from Fatty Fish Underutilized by the Industry

Abstract

Different products, like emulsified sausages, can be made from surimi from Argentine croaker (Umbrina canosai). This fish is caught in large amounts in the Southern Brazil coast, but is underutilized and has a low commercial value. The objective of the present work was to evaluate the influence of soy protein, potato starch and heating temperature on the texture of an emulsified sausage processed from this surimi. For this, a factorial design was carried out with gel strength and cohesiveness being the measured processing parameters. It could be concluded that cohesiveness diminishes with the increase in soy protein

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

“…Frankfurters were prepared using the following formulation (in g/kg) adapted from Lempek et al (2007): 825.0 surimi, surimi-like material or their mixture, 75.0 potato starch, 35.0 soybean protein, 25.0 salt (NaCl), 12.0 emulsifier, 9.9 flavoring, 9.9 seasoning (SCANPRO), 3.0 sugar, 2.0 taste enhancer, 1.5 cure salt, 1.4 color fixer, 0.3 colorant. Surimi and surimi-like material were utilized at different ratios, according to the recipe: (A) 100% (825.0 g/kg) MDCM surimi-like material, (B) 70% (577.5 g/kg) MDCM surimilike material and 30% (247.5 g/kg) whitemouth croaker meat surimi, (C) 50% (412.5 g/kg) MDCM surimi-like material and 50% (412.5 g/kg) whitemouth croaker meat surimi, (D) 30% (247.5 g/kg) MDCM surimi-like material and 70% (577.5 g/kg) whitemouth croaker meat surimi, and (E) 100% (825.0 g/kg) whitemouth croaker meat surimi.…”

“…processed from Argentine croaker (Umbrina canosai) surimi (Lempek, Martins, & Prentice, 2007), meat from spent laying hen surimi-like material (Jin et al, 2007), fermented fish surimi (Shan et al, 2007), and fermented bighead carp (Aristichthys nobilis) surimi (Liu et al, 2009).…”

Avaliação reológica e físico-química da gelificação térmica do surimi de jundiá

“…Em géis de surimi de pescada (Macrodon ancylodon), merluza-do-atlântico (Merluccius spp.) e corvina (Umbrina canosai), o uso dos mesmos inibidores também resultou na preservação da rede protéica, comprovada por ensaios instrumentais pela avaliação da coesividade, em condições similares de aquecimento (Kuhn et al, 2003;Murphy et al, 2005;Lempek et al, 2007).…”

A Study on Optimization of Fish Protein Hydrolysate Preparation by Enzymatic Hydrolysis from Tilapia Fish Waste Mince

“…The protein concentrations studied at different E/S ratios were 0.5, 1.0, 1.5, and 2% (w/w). Functional properties are related to the sequence and composition of amino acids, molecular weights, conformation and charge distribution (Lempek et al, 2007).…”