Surimi from fillet frames of channel catfish

J. M. Kim, C. H. Liu, J. B. Eun, J. W. Park, R. Oshimi, K. Hayashi, B. Ott, T. Aramaki, M. Sekine, Y. Horikita, K. Fujimoto, T. Aikawa, L. Welch, R. Long

Research output: Contribution to journalArticle

35 Citations (Scopus)

Abstract

Surimi was prepared with channel catfish mince recovered from fillet frames. The deboned meat was washed once, twice, or three times with water for surimi processing. Unwashed mince was also blended with cryoprotectants for surimi processing. Heat-induced gels were prepared using washed or unwashed catfish surimi with or without starch. Results indicated no differences (P>0.05) in textural properties and Hunter color values due to number of washes in those gels prepared with washed surimi. Differences (P<0.05) in proximate composition, textural properties and Hunter color values were found between gels prepared with washed and unwashed surimi.

Original languageEnglish
Pages (from-to)428-432
Number of pages5
JournalJournal of Food Science
Volume61
Issue number2
DOIs
Publication statusPublished - 1996

Keywords

  • Catfish
  • Color
  • Fillet frames
  • Surimi
  • Texture

ASJC Scopus subject areas

  • Food Science

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    Kim, J. M., Liu, C. H., Eun, J. B., Park, J. W., Oshimi, R., Hayashi, K., Ott, B., Aramaki, T., Sekine, M., Horikita, Y., Fujimoto, K., Aikawa, T., Welch, L., & Long, R. (1996). Surimi from fillet frames of channel catfish. Journal of Food Science, 61(2), 428-432. https://doi.org/10.1111/j.1365-2621.1996.tb14209.x