Recovered meat from pacific whiting frame

Ari Wendel, Jae W. Park, Kris Kristbergsson

    Research output: Contribution to journalArticlepeer-review

    9 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)5-18
    Number of pages14
    JournalJournal of Aquatic Food Product Technology
    Volume11
    Issue number1
    DOIs
    Publication statusPublished - 2002

    Keywords

    • Frame meat
    • Pacific whiting
    • Surimi

    ASJC Scopus subject areas

    • Food Science
    • Aquatic Science

    Fingerprint

    Dive into the research topics of 'Recovered meat from pacific whiting frame'. Together they form a unique fingerprint.

    Cite this