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

doi:10.1111/j.1365-2621.1996.tb14209.x

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

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

27 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 language	English
Pages (from-to)	428-432
Number of pages	5
Journal	Journal of Food Science
Volume	61
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1996.tb14209.x
Publication status	Published - 1996

Keywords

Catfish
Color
Fillet frames
Surimi
Texture

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1996.tb14209.x

Cite this

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title = "Surimi from fillet frames of channel catfish",

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.",

keywords = "Catfish, Color, Fillet frames, Surimi, Texture",

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

year = "1996",

doi = "10.1111/j.1365-2621.1996.tb14209.x",

language = "English",

volume = "61",

pages = "428--432",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "2",

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TY - JOUR

T1 - Surimi from fillet frames of channel catfish

AU - Kim, J. M.

AU - Liu, C. H.

AU - Eun, J. B.

AU - Park, J. W.

AU - Oshimi, R.

AU - Hayashi, K.

AU - Ott, B.

AU - Aramaki, T.

AU - Sekine, M.

AU - Horikita, Y.

AU - Fujimoto, K.

AU - Aikawa, T.

AU - Welch, L.

AU - Long, R.

PY - 1996

Y1 - 1996

N2 - 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.

AB - 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.

KW - Catfish

KW - Color

KW - Fillet frames

KW - Surimi

KW - Texture

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U2 - 10.1111/j.1365-2621.1996.tb14209.x

DO - 10.1111/j.1365-2621.1996.tb14209.x

M3 - Article

AN - SCOPUS:0007380695

SN - 0022-1147

VL - 61

SP - 428

EP - 432

JO - Journal of Food Science

JF - Journal of Food Science

IS - 2

ER -

Surimi from fillet frames of channel catfish

Abstract

Keywords

ASJC Scopus subject areas

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