Effective washing conditions reduce water usage for surimi processing

Tein M. Lin, Jae W. Park

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Possible minimization of water usage for leaching was investigated by reduced water/meat (W/M) ratio with increased washing cycles (WC) and washing time (WT). Increased WT did not enhance removal of sarcoplasmic proteins once equilibrium was reached, while the increased WC continuously removed residual sarcoplasmic proteins from the mince. No significant loss of myofibrillar proteins occurred at the low W/M ratio (2:1 or 1:1) regardless of WC and WT. Myosin heavy chain content, water retention, and whiteness of washed mince decreased when W/M ratio was reduced. Increasing WC and/or WT enhanced these properties but also resulted in a higher moisture content.

Original languageEnglish
Pages (from-to)65-79
Number of pages15
JournalJournal of Aquatic Food Product Technology
Volume6
Issue number2
Publication statusPublished - 1997 Dec 1
Externally publishedYes

Fingerprint

water utilization
surimi
washing
meat
Water
Meat
protein
water
water retention
Proteins
Myosin Heavy Chains
moisture content
leaching
water content
myofibrillar proteins
myosin heavy chains
proteins

ASJC Scopus subject areas

  • Food Science

Cite this

Effective washing conditions reduce water usage for surimi processing. / Lin, Tein M.; Park, Jae W.

In: Journal of Aquatic Food Product Technology, Vol. 6, No. 2, 01.12.1997, p. 65-79.

Research output: Contribution to journalArticle

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