Color and Gel-forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 5, pages 985–991, September 1997
How to Cite
CHEN, H.-H., CHIU, E.-M. and HUANG, J.-R. (1997), Color and Gel-forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions. Journal of Food Science, 62: 985–991. doi: 10.1111/j.1365-2621.1997.tb15021.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 10/21/96; revised 4/16/97; accepted 5/13/97.
- horse mackerel;
- gel forming;
A beneficial decoloration effect resulted for horse mackerel mince washed with ozonized water within 10–20 min, but a longer washing time was required to improve the color properties when cold water or alkaline solution was used. Increase in pH as well as improvements in gel-forming ability occurred for mince washed with alkaline solution. The maximal gel strength of surimi was found when washed for 90 min. A marked decrease in pH and an undesirable gel strength of mince, as well as oxidation of the fish oil occurred during ozone treatment. Since the salt-soluble protein concentration increased for all minces washed with the three methods, improvement in gel-forming ability of washed mince was attributed to the increase in pH rather than to oil removal.