Upgrading of underutilised lean white fleshed fish such as unmar- ketable fish & recovered fish waste as a basis for the production of surimi, kamaboko & other retextured, reformed food products

Información del proyecto

Identificador del acuerdo de subvención: UP.1.44

Proyecto cerrado

Fecha de inicio 1 Junio 1989

Fecha de finalización 1 Abril 1991

Financiado con arreglo a

• Community research and coordination programmes (EEC) in the fisheries sector, 1988-1992

Coste total

Sin datos

Aportación de la UE

Sin datos

Coordinado por

TNO/IVP-Afdel. Inst. voor Visserij Producten
Netherlands

Objetivo

Aims of the research are:
to develop from unmarketable lean fish and fish waste, commercially viable and novel methods of producing high grade surimi, kamaboko and similar gel like products and recovered fish flesh suitable for incorporation into as wide a range of products as feasible;
the preparation, using the above materials including the incorporation of other food materials, of consumer products such as sausages, pates, terrines and seafood analogues with acceptable textures and flavours for which there are established markets;
to establish how surimi and other fish gels can be used to reduce the fat content of a range of existing meat and fish products without impairment of their acceptability;
and to develop novel processes using small fish species and the gelling and adhesive properties of modified minces, to produce fillets and other products which retain the texture, appearance and acceptability of the larger and more desirable species and products.
Investigations were undertaken into techniques for conversion of recovered flesh from lean fish species into Japanese style fish products such as surimi, a water washed raw fish mince, and kamaboko, salt kneaded surimi, gellified and made edible by heating. The properties of surimi gels prepared in the laboratory from fresh fillets of 4 common gadoid species (cod, whiting, haddock, saithe) and one elasmobranch (dogfish) were compared by a variety of compositional, rheological, physical and sensory tests. A wide range of variation was noted, even between the gadoids, and the surimi yield was about 50% of mince weight. The gelling properties of dogfish flesh were extremely poor. Later experiments showed that flounder surimi gel was superior to plaice surimi gel and that the freshness state of the flounder was less critical for obtaining a good result. The properties of surimi gels from flesh recovered from fillet trimmings were poorer than fillet based gels for each of 3 whitefish species studied, whiting, haddock and plaice. A preliminary study showed that good quality surimi could be prepared from frozen cod which had been blast frozen and stored at -30 C for up to 14 weeks.

Ámbito científico (EuroSciVoc)

• ciencias naturales › ciencias biológicas › zoología › ictiología

Programa(s)

• FP2-FAR - Community research and coordination programmes (EEC) in the fisheries sector, 1988-1992

Tema(s)

Datos no disponibles

Convocatoria de propuestas

Datos no disponibles

Régimen de financiación

Datos no disponibles

Coordinador

TNO/IVP-Afdel. Inst. voor Visserij Producten

• Aportación de la UE: Sin datos
• Dirección: Dokweg 37 Postbus 183 ; 1970 AD Ijmuiden ; Países Bajos
• Coste total: Sin datos

Participantes (3)

CEVPM

Francia

• Aportación de la UE: Sin datos
• Dirección: Boulogne-sur-Mer
• Coste total: Sin datos

JYSK TEKNOLOGISK INSTITUT

Dinamarca

• Aportación de la UE: Sin datos
• Dirección: Aarhus C
• Coste total: Sin datos

Ministry of Agriculture, Fisheries and Food (MAFF)

Reino Unido

• Aportación de la UE: Sin datos
• Dirección: 135 Abbey Road ; AB9 8DG Aberdeen
• Coste total: Sin datos