We are grateful to sealord products Ltd., Nelson, for their assistance, and especially to the skipper and crew of the F. V. Boston Seafire. Thanks also to J. Young for technical assistance and to P. Vlieg, DSIR, Crop Research, for the proximate analysis of the day old fish.
Effect of Frozen Storage on the Gel-forming Properties of Hoki (Macruronus novaezelandiae)
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 69–71, January 1992
How to Cite
MACDONALD, G. A., LELIEVRE, J. and WILSON, N. D.C. (1992), Effect of Frozen Storage on the Gel-forming Properties of Hoki (Macruronus novaezelandiae). Journal of Food Science, 57: 69–71. doi: 10.1111/j.1365-2621.1992.tb05427.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/24/91; revised 7/17/91; accepted 7/21/91.
The possibility of using frozen hoki to make surimi was investigated. At intervals, fish were thawed under controlled conditions and gels were then made from minces of the flesh. Both puncture and torsion tests showed the quality of gels declined with duration of storage of frozen hoki. This decline was matched by a decrease in pH and an increase in formaldehyde concentration in the frozen flesh. The data suggest a land-based surimi plant could not be operated outside the harvesting season to any appreciable extent using frozen hoki stored at -29°C.