The quality of surimi made from Threadfin bream stored on ice for different periods
Surimi gels prepared from Threadfin bream (Nemipterus tolu) stored on ice for up to 8 days showed no significant differences in protein, fat, and moisture contents, but the yield decreased significantly after 2 days. Protein losses increased, but not significantly. Gel strength (hardness) was still...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
1993
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/39110/1/The%20quality%20of%20surimi%20from%20threadfin%20bream.pdf http://psasir.upm.edu.my/id/eprint/39110/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Putra Malaysia |
| Language: | English |
| id |
my.upm.eprints.39110 |
|---|---|
| record_format |
eprints |
| spelling |
my.upm.eprints.391102015-07-08T00:20:39Z http://psasir.upm.edu.my/id/eprint/39110/ The quality of surimi made from Threadfin bream stored on ice for different periods Yu, Swee Yean Surimi gels prepared from Threadfin bream (Nemipterus tolu) stored on ice for up to 8 days showed no significant differences in protein, fat, and moisture contents, but the yield decreased significantly after 2 days. Protein losses increased, but not significantly. Gel strength (hardness) was still acceptable after 2 days on ice, but then declined rapidly to unacceptable by 4 days on ice. N. tolu should not be kept on ice for more than 2 days for production of surimi of acceptable quality. Wiley 1993-08 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39110/1/The%20quality%20of%20surimi%20from%20threadfin%20bream.pdf Yu, Swee Yean (1993) The quality of surimi made from Threadfin bream stored on ice for different periods. International Journal of Food Science and Technology, 28 (4). pp. 343-346. ISSN 0950-5423 10.1111/j.1365-2621.1993.tb01280.x |
| institution |
Universiti Putra Malaysia |
| building |
UPM Library |
| collection |
Institutional Repository |
| continent |
Asia |
| country |
Malaysia |
| content_provider |
Universiti Putra Malaysia |
| content_source |
UPM Institutional Repository |
| url_provider |
http://psasir.upm.edu.my/ |
| language |
English |
| description |
Surimi gels prepared from Threadfin bream (Nemipterus tolu) stored on ice for up to 8 days showed no significant differences in protein, fat, and moisture contents, but the yield decreased significantly after 2 days. Protein losses increased, but not significantly. Gel strength (hardness) was still acceptable after 2 days on ice, but then declined rapidly to unacceptable by 4 days on ice. N. tolu should not be kept on ice for more than 2 days for production of surimi of acceptable quality. |
| format |
Article |
| author |
Yu, Swee Yean |
| spellingShingle |
Yu, Swee Yean The quality of surimi made from Threadfin bream stored on ice for different periods |
| author_facet |
Yu, Swee Yean |
| author_sort |
Yu, Swee Yean |
| title |
The quality of surimi made from Threadfin bream stored on ice for different periods |
| title_short |
The quality of surimi made from Threadfin bream stored on ice for different periods |
| title_full |
The quality of surimi made from Threadfin bream stored on ice for different periods |
| title_fullStr |
The quality of surimi made from Threadfin bream stored on ice for different periods |
| title_full_unstemmed |
The quality of surimi made from Threadfin bream stored on ice for different periods |
| title_sort |
quality of surimi made from threadfin bream stored on ice for different periods |
| publisher |
Wiley |
| publishDate |
1993 |
| url |
http://psasir.upm.edu.my/id/eprint/39110/1/The%20quality%20of%20surimi%20from%20threadfin%20bream.pdf http://psasir.upm.edu.my/id/eprint/39110/ |
| _version_ |
1643832328068268032 |