Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278758 | Journal of Food Engineering | 2005 | 6 Pages |
Abstract
A sardine surimi product was studied, based on three experimental factors: (a) control of pH-value (2 levels) (b) improvement of protein solubility (2 levels) and (c) cryoprotectants (3 levels). Samples were frozen at â20 °C and kept at this temperature for 25 days. All samples were then partially thawed, mixed with 2 g kgâ1 sodium chloride and heated at 90 °C for 90 min. The combination of sorbitol (40 g kgâ1) with the salt mixture (sodium chloride 0.45 g kgâ1 calcium chloride 0.3 g kgâ1 and ammonium chloride 1.25 g kgâ1) led to the hardest and more elastic products. Protein loss during the processes was relatively small (6.9% on a dry weight basis), and its solubility remained at high levels. The overall product recovery was 200 g kgâ1. The use of different batches led in statistically significant differences among the final products. The concentration of eicosapentaenoic and docosahexaenoic fatty acids showed that under-utilized sardine could be an important source of polyunsaturated fatty acids and MaxEPA products.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Christos A. Bentis, Anastasioss Zotos, Dimitrios Petridis,