Standardization of setting temperature and time for fish meat
Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.
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| Main Authors: | , , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
2009
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| Subjects: | Fisheries, fish meat, gel strength, washing process, processing fishery products, marine fish, |
| Online Access: | http://hdl.handle.net/1834/34249 |
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