Surimi de chinchard ( Trachurus trachurus L. ) - Influence de conditions technologiques sur des caractéristiques de texture du produit après traitement thermique

Surimi, washed fish mince after grinding with salt, has a firm and elastic gel texture or “ashi” after thermal processing. The major objectives of this study on horse mackerel (Trachurus trachurus) surimi are to optimize the technological conditions in the aim to obtain the best ashi, to determine the influence of frozen storage and of egg white and potata starch addition, and to establish the preventive effect of incorporation into surimi of different combinations of cryoprotectants and NaC1. Gel texture is, by order importance, dependent on cooking temperature, length of setting and cooking and length of grinding of surimi with texture additives after thawing. Changes of gelling properties after 6 months at - 30°C of frozen st orage are limited. The degree of cryoprotective effect seems independent of the nature of carbohydrates, sorbitol or sugar. No denaturing effect of salt is observed on myofibrillar proteins of surimi stored at -30°C Surimi texture (rigidity and cohesion) and waterholding capacity are improved by using egg white and potato starch. The approach to texture by microscopical techniques shows the uniformity of surimi gel network. Actomyosin gelation is independant ta partly starch gelatinization. Refining step in surimi process technology seems ta be essential to ensure a weIl dispersion of myofibrils.