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Ciencia y Tecnologia Alimentaria Volume 5, 2007 - Issue 5
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RESEARCH PAPERS

EFFECT OF RECOVERED SOLUBLE PROTEINS FROM PACIFIC WHITING SURIMI WASH WATER ON THE FUNCTIONAL AND MECHANICAL PROPERTIES OF ALASKA POLLOCK SURIMI GRADE FA
EFECTO DE LAADICIÓN DE PROTEÍNAS SOLUBLES RECUPERADAS DELAGUA DE LAVADO DE SURIMI DE PACIFIC WHITING SOBRE LAS PROPIEDADES FUNCIONALES Y MECÁNICAS DE SURIMI DE ALASKA POLLOCK GRADO FA

G. Velazquez Department of Food Science & Technology, UAM Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700, México(USA Address: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557).
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P. Miranda-Luna Department of Food Science & Technology, UAM Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700, México(USA Address: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557).
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G. López-Echevarría Department of Food Science & Technology, UAM Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700, México(USA Address: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557).
,
M. Vázquez Department of Food Science & Technology, UAM Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700, México(USA Address: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557).; Area Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Santiago de Compostela, 27002, Lugo, Spain
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J. A. Torres Food Process Engineering Group, Dept. of Food Science & Technology, Oregon State University, Corvallis, OR, 97331-6602, USA
&
J. A. Ramírez Department of Food Science & Technology, UAM Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700, México(USA Address: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557).
Pages 340-345 | Received 05 Jun 2007, Accepted 09 Sep 2007, Published online: 02 Oct 2009

REFERENCES

  • Anton , A. A. and Luciano , F. B. 2007 . Instrumental texture evaluation of extruded snack foods: a review. . Ciencia, y Tecnología Alimentaria , 5 : 245 – 251 .
  • Bonato , P. , Perlo , F. , Teira , G. , Fabre , R. and Kueider , S. 2006 . Nuggets with washed mechanically deboned chicken meat: frozen storage stability. . Ciencia, y Tecnologia Alimentaria , 5 : 112 – 117 .
  • Lin , T. M. and Park , J. W. 1996 . Extraction of proteins from Pacific whiting mince at various washing conditions. . Journal of Food Science , 61 : 432 – 8 .
  • Morrissey , M. T. , Park , J. W. and Huang , L. 2000 . “ Surimi processing waste: its control and utilization ” . In Surimi and surimi seafood Edited by: Park , JW . 127 – 165 . New York : Marcel Deckker Inc. .
  • Park , J. W. and Morrissey , M. T. 2000 . “ Manufacturing of Surimi from light muscle fish ” . In Surimi and surimi seafood Edited by: Park , J. W. 23 – 58 . New York : Marcel Dekker Inc. .
  • Savant , V. D. and Torres , J. A. 2000 . Chitosan based coagulating agents for treatment of Cheddar cheese whey. . Biotechnology Progress , 16 : 1091 – 1097 .
  • Savant , V. D. and Torres , J. A. 2001 . “ Protein adsorption on chitosan polyanion complexes: Application to aqueous food processing wastes ” . In Structure and Functionality of Biopolymers Edited by: Chen , H. and Weller , C. 537 – 542 .
  • Savant , V. D. and Torres , J. A. 2003 . Fourier transform infrared analysis of chitosan based coagulating agents for treatment of surimi waste water. . Journal of Food Technology , 1 ( 2 ) : 23 – 28 .
  • Uresti , R. M. , López-Arias , N. , Ramírez , J. A. and Vázquez , M . 2003 . Effect of amidated low methoxyl pectin on the mechanical properties and colour attributes of fish mince. . Food Technology and Biotechnology , 41 : 131 – 136 .
  • Wibowo , S. , Savant , V. , Cherian , G. , Savage , T. F. and Torres , J. A. 2005 . Evaluation as a feed ingredient of surimi wash water protein recovered using a chitosanalginate complex. . Journal of Aquatic Food Product Technology , 14 : 55 – 72 .
  • Wibowo , S. , Velazquez , G. , Savant , V. and Torres , J. A. 2004 . Surimi wash water treatment for protein recovery: effect of chitosan-alginate complex concentration and treatment time on protein adsorption. . Bioresource Technology , 96 : 665 – 671 .

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