Yield and Composition of Surimi from Pacific Whiting (Merluccius productus) and the Effect of Various Protein Additives on Gel Strength

Authors:
  • MCM.V. Chang‐Lee
    M.V. Chang‐Lee
  • LLL.E. Lampila
    L.E. Lampila
  • DCD.L. Crawford
    D.L. Crawford
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Abstract
Based on round fish weight, the yields from processing Pacific whiting into surimi included 43.3% planks, 36.2% minced flesh, 23.8% washed and pressed flesh, 19.5% refined flesh and 21.4% surimi (91.7% refined flesh plus 8.3% cryoprotectants). After washing (3:1; watenminced flesh) and pressing twice, 40.6% of the original lipid and 77.4% of the original ash were removed from the minced flesh. Surimi contained 54% extractable myofibrillar protein. Egg white (EW), whey protein concentrate and soy protein isolate at 0 to 5.0% levels were evaluated as protein additives to heat‐set gels. EW, at the 3.0% level produced superior gel hardness and elasticity (P≤0.05).

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