Characterization of New Zealand Hoki and Southern Blue Whiting Surimi Compared to Alaska Pollock Surimi

27 June 1994

journal article
Published by Taylor & Francis in Journal of Aquatic Food Product Technology

Vol. 3 (1) , 19-38
https://doi.org/10.1300/j030v03n01_04

Abstract

Representative commercial lots of surimi produced from the New Zealand fish species hoki (Macruronus novaezelandiae) and Southern blue whiting (Micromesistius australis) were compared to that of Alaska pollock (Theragra chalcogramma) on the basis of functional properties and composition. Parameters studied included gelling response to preincubation and cooking for various times and to the addition of water and starch as well as frozen stability at -8°C. There were few species-related differences in response to the various treatments, although differences in absolute values of rheological parameters were noted. Surimi from the three species should be interchangeable with few or no modifications needed in the operating procedures of food manufacturers.

Keywords

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