Propriétés gélifiantes des protéines myofibrillaires du poisson (surimi). L'exemple du Tacaud (Trisopterus luscus)
Surimi is a japanese term refering to minced and thoroughly washed fish meat. Quality of surimi is determined by its ability to form a firm and elastic gel after heat treatment. The parameters affecting this property are : fish species, storage before further processing (refrigeration, icing, freezing), addition of cryoprotectors limiting the protein denatura during freeze storage, addition of texturing agent such as starch and egg white. The effects of some of these parameters have been studied on Whiting-pout surimi (Trisoptesus Luscus). Water content of surimi has a great influence on kamaloko quality. Increase ,in starch and egg white concentration does not improve gel quality in terms of rigidity and cohesiveness. A ten day storage of whiting-pout on ice, doesn't impair surimi ability to form a firm and elastic gel.
Auteurs du document :
Verrez-bagnis, Veronique, Chopin, Christine, Han Ching, Lucay
Obtenir le document :
Les cahiers de l'ENS.BANA (Lavoisier), 1988-01 , N. 6 , P. 137-156
Droits d'utilisation :
1988 Lavoisier, info:eu-repo/semantics/openAccess, restricted use