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| Titel: |
Comparison of Conventional and Countercurrent Leaching Processes of Surimi Manufacture |
| Auteur: |
Green, David P. Lanier, Tyre C. |
| Verschenen in: |
Journal of aquatic food product technology |
| Paginering: | Jaargang 8 (1999) nr. 1 pagina's 45-58 |
| Jaar: |
1999-05-07 |
| Inhoud: |
Conventional and countercurrent leaching processes of surimi manufacture were compared with regard to the composition of leached mince and functionality of the surimi produced. No significant differences were found in proximate composition, water solubles removed from leached mince or gel-forming properties of surimi produced under the two processing techniques. Gels made from surimi processed by either method had equivalent torsional stress and true strain, expressible moisture and color. The use of countercurrent processing in surimi manufacture has potential for conserving fresh water and results in greater concentration of the water soluble components in the effluent, the latter serving to facilitate recovery and/or waste treatment of sarcoplasmic proteins removed during surimi manufacturing. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 3 van 8 gevonden artikelen
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