This work was supported in part by a grant from the U.S. Department of Agriculture (Grant # 89-34179-4908, entitled Preparation of Surimi from Mechanically Deboned Catfish Frames After Filleting) and by Mississippi Agricultural and Forestry Experiment Station (Contribution # MIS-0805). We thank Drs. K. Cadwallader, T.C. Chen, P. Gerard, C.M. Lee, D. Marshall, and R. Rogers for critical review of the manuscript. The authors also thank Delta Pride, Inc., ADM Company, Monsanto Company, Roquette Corporation, and A.E. Staley Company for providing catfish fillet frames, sugar, phosphate, sorbitol, and starch samples, respectively.
Surimi from Fillet Frames of Channel Catfish
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 2, pages 428–432, March 1996
How to Cite
KIM, J. M., LIU, C. H., EUN, J. B., PARK, J. W., OSHIMI, R., HAYASHI, K., OTT, B., ARAMAKI, T., SEKINE, M., HORIKITA, Y., FUJIMOTO, K., AIKAWA, T., WELCH, L. and LONG, R. (1996), Surimi from Fillet Frames of Channel Catfish. Journal of Food Science, 61: 428–432. doi: 10.1111/j.1365-2621.1996.tb14209.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS. Ms received 11/14/95; revised 11/14/95; accepted 11/22/95.
- fillet frames;
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.