Fish frames, the residual portion of the fish after filleting headed and gutted fish, are considered 15-17% of the whole fish weight. In this study, mechanical deboning (MD) and a new technology of water jet deboning (WJD) were used to recover Pacific whiting frame meat, which was further processed into surimi. Protein denaturation and surimi gel texture properties were monitored during frozen storage. Based on manual trimming, the maximum recoverable meat from the frames was 43%. While the WJD process recovery was low, the MD process resulted in 4% yield increase of whole fish weight. Frame meat surimi gels showed good characteristics of shear strain and color, while shear stress was significantly lower. Washing the frames and removing the kidney improved gel texture.
ASJC Scopus subject areas
- Food Science