YIELD AND COMPOSITION OF SURIMI FROM PACIFIC WHITING (MERLUCCIUS-PRODUCTUS) AND THE EFFECT OF VARIOUS PROTEIN ADDITIVES ON GEL STRENGTH

Based on round fish weight, the yields from processing Pacific whiting into surimi included 43.3% planks, 36.2% minced flesh, 23.8% washed and pressed flesh, 19.5% refined flesh and 21.4% surimi (91.7% refined flesh plus 8.3% cryoprotectants). After washing (3:1; watenminced flesh) and pressing twice, 40.6% of the original lipid and 77.4% of the original ash were removed from the minced flesh. Surimi contained 54% extractable myofibrillar protein. Egg white (EW), whey protein concentrate and soy protein isolate at 0 to 5.0% levels were evaluated as protein additives to heat‐set gels. EW, at the 3.0% level produced superior gel hardness and elasticity (P≤0.05). Copyright © 1990, Wiley Blackwell. All rights reserved