Properties of Kamaboko Made From Red Hake (Urophycis chuss) Fillets, Mince, or Surimi |
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| Authors: | JF HOLMQUIST EM BUCK HO HULTIN |
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| Affiliation: | Author Buck is with the Dept. of Food Science &Nutrition, Univ. of Massachusetts, Amherst, MA 01003. Author Hultin is with the Marine Foods Lab, Univ. of Massachusetts, Gloucester, MA. Author Holmquist is with Port Clyde Foods, Inc., 60 Ocean St., Rockland, ME 04841. |
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| Abstract: | Fresh red hake (Urophycis chuss) was randomly assigned to three treatments: whole fillets, minced flesh, and surimi. These treatments were stored at −5°C for 10 wk and tested for salt-extractable protein, actomyosin, and Ca++– ATPase activity prior to the manufacture of Kamaboko. Kamaboko quality was determined by the fold test and percent expressible fluid. Salt-extractable protein, actomyosin, and Ca++– ATPase activity all decreased throughout the storage period and were found to be good measures of the ultimate quality of Kamaboko. The data suggest red hake is suitable for the manufacture of surimi which can be stored frozen and subsequently manufactured into an acceptable Kamaboko. |
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