The quality of surimi made from Threadfin bream stored on ice for different periods

Citation

Yu, Swee Yean (1993) The quality of surimi made from Threadfin bream stored on ice for different periods. International Journal of Food Science and Technology, 28 (4). pp. 343-346. ISSN 0950-5423

Abstract

Surimi gels prepared from Threadfin bream (Nemipterus tolu) stored on ice for up to 8 days showed no significant differences in protein, fat, and moisture contents, but the yield decreased significantly after 2 days. Protein losses increased, but not significantly. Gel strength (hardness) was still acceptable after 2 days on ice, but then declined rapidly to unacceptable by 4 days on ice. N. tolu should not be kept on ice for more than 2 days for production of surimi of acceptable quality.

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Additional Metadata

Item Type:	Article
Divisions:	Universiti Pertanian Malaysia Faculty of Food Science and Biotechnology
DOI Number:	https://doi.org/10.1111/j.1365-2621.1993.tb01280.x
Publisher:	Wiley
Keywords:	Colour; Composition; Expressible moisture; Gel strength; Yield; Nemipterus tolu
Depositing User:	Mohd Hafiz Che Mahasan
Date Deposited:	08 Jul 2015 00:20
Last Modified:	08 Jul 2015 00:20
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1365-2621.1993.tb01280.x
URI:	http://psasir.upm.edu.my/id/eprint/39110
Statistic Details:	View Download Statistic

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