40-9 |
Reforming fish cut-offs into fillets with texture resembling intact fish flesh |
M. Mei1, G. Gudmundsdottir, G. Thorkelsson, S. Arason1, and K. KRISTBERGSSON1. (1) Department of Food Science, University of Iceland and The Icelandic Fisheries Laboratories, P.O.Box 1405, Skúlagata 4, Reykjavík, 121, Iceland Interest in the processing of relatively low value fish cut-offs into higher value products is considerable. Current methods for utilization of fish cut-offs usually involve mincing of the fish flesh prior to reforming. During mincing structural properties are changed with subsequent loss of the textural characteristics found in intact fish flesh. We suggest that cut-offs may be reformed using dissolved fish paste as an adhesive rendering larger fish steaks with textural characteristics similar to intact fish flesh. Our objectives were to test the adhesive properties of various fish pastes from different fish species and find the best composition of paste and cut-offs, for each species, to be used for reforming fish into added value products. Fish pastes were produced from fish minces, water and salt, and then tumbled or injected into fish cut-offs, followed by reforming into desired shapes. Reformed fillets were evaluated after freezing and cooking. Adhesive properties of pastes were evaluated with modified tests generally used for quality testing of packaging materials for stiffness and the ASTM tensile test for seal strength. Appearance, acceptability and cooking properties were evaluated with sensory analysis. Texture of fillets was evaluated with TPA and sensory analysis. Other physicochemical properties were estimated with standardized methods. Results showed that by-cuts could be reformed into desired fish products without the addition of chemical additives. The restructured fish products had acceptable texture, color and overall appearance. After cooking the reformed fillets retained muscle characteristics, including slicing properties, closer to intact fish than a reformed fully minced product. The results suggests that relatively low value fish cut-offs may be reformed into fillet like products with textural characteristics resembling intact fish flesh giving increased quality and added value to the products.
Session 40, Aquatic Food Products: Surimi and proteins
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