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

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...

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Main Author: Yu, Swee Yean
Format: Article
Language:English
Published: Wiley 1993
Online Access:http://psasir.upm.edu.my/id/eprint/39110/1/The%20quality%20of%20surimi%20from%20threadfin%20bream.pdf
http://psasir.upm.edu.my/id/eprint/39110/
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spelling my.upm.eprints.391102015-07-08T00:20:39Z http://psasir.upm.edu.my/id/eprint/39110/ The quality of surimi made from Threadfin bream stored on ice for different periods Yu, Swee Yean 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. Wiley 1993-08 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39110/1/The%20quality%20of%20surimi%20from%20threadfin%20bream.pdf 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 10.1111/j.1365-2621.1993.tb01280.x
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Yu, Swee Yean
spellingShingle Yu, Swee Yean
The quality of surimi made from Threadfin bream stored on ice for different periods
author_facet Yu, Swee Yean
author_sort Yu, Swee Yean
title The quality of surimi made from Threadfin bream stored on ice for different periods
title_short The quality of surimi made from Threadfin bream stored on ice for different periods
title_full The quality of surimi made from Threadfin bream stored on ice for different periods
title_fullStr The quality of surimi made from Threadfin bream stored on ice for different periods
title_full_unstemmed The quality of surimi made from Threadfin bream stored on ice for different periods
title_sort quality of surimi made from threadfin bream stored on ice for different periods
publisher Wiley
publishDate 1993
url http://psasir.upm.edu.my/id/eprint/39110/1/The%20quality%20of%20surimi%20from%20threadfin%20bream.pdf
http://psasir.upm.edu.my/id/eprint/39110/
_version_ 1643832328068268032
score 13.1944895

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