Gel Forming Ability and Other Properties of Eleven Underutilized Tropical Marine Fish Species

References

• AOAC. 1980 . “Official Methods of Analysis.”, , 13th ed. , Washington, DC. : Association of Official Analytical Chemists .
   Google Scholar
• Autio , K. , Kiesvaara , M. and Polvinen , K. 1989 . Heat-induced gelation of minced rainbow trout (Salmo gairdneri): effect of pH, sodium chloride and setting . J. Food. Sei. , 54 : 805 – 808 .
   Web of Science ®Google Scholar
• Babbitt , J. K. , Reppond , K. D. , Kamath , G. , Hardy , A. C. , Pook , C , Kokubu , N. and Berntsen , S. 1993 . Evaluation of processes for producing arrowtooth flounder surimi . J. Aquat. Food Product Technol. , 2 ( 4 ) : 89 – 95 .
   Google Scholar
• Borisochkina , L. I. 1986 . Modern trends in the technology and use of minced fish meat . Rybnoe Khozyaistvo , 4 : 68 – 71 .
   Google Scholar
• Boye , S. W. and Lanier , T. C. 1988 . Effects of heat-stable alkaline protease activity of Atlantic menhaden (Brevoorti tyrannus) on surimi gels . J. Food Sei. , 53 : 1340 – 1342 .
   Google Scholar
• Chan , J. K. , Gill , T. A. , Thompson , J. W. and Singer , D. S. 1995 . Herring surimi during low temperature setting, physicochemical and textural properties . J. Food Sei. , 60 : 1248 – 1253 .
   Web of Science ®Google Scholar
• Chang-Lee , M. V. , Lampila , L. E. and Crawford , D. L. 1990 . Yield and composition of surimi from Pacific whiting (Merluccius productus) and the effect of various protein additives on gel strength . J. Food Sei. , 55 : 83 – 86 .
   Web of Science ®Google Scholar
• Chen , H. H. 1995 . Thermal stability and gel forming ability of shark muscle as related to ionic strength . J. Food Sei. , 60 : 1237 – 1240 .
   Web of Science ®Google Scholar
• Chen , H. H. , Chiu , E. M. and Huang , J. R. 1997 . Color and gel-forming properties of horse mackerel (Trachurus japonicus) as related to washing conditions . J. Food Sci. , 62 : 985 – 991 .
   Web of Science ®Google Scholar
• Chen , W.-L. , Chow , C.-J. and Ochiai , Y. 1996 . Effects of washing media and storage condition on the color of milkfish meat paste . Fisheries Sei. , 62 : 938 – 944 .
   Google Scholar
• Greene , D. H. and Babbitt , J. K. 1990 . Control of muscle softening and protease-parasite infections in arrowtooth flounder . J. Food Sei. , 55 : 579 – 580 .
   Web of Science ®Google Scholar
• Groninger , H. , Kudo , G. , Porter , R. and Miller , R. 1985 . “ Preparation and evaluation of surimi from Pacific whiting, Merluccius productus. ” . In Proc. Int. Symp. Engineered Seafood Including Surimi , Edited by: Martin , R. E. and Collette , R. L. 732 Washington, DC. : National Fisheries Institute .
   Google Scholar
• Hamann , D. D. , Amato , P. M. , Wu , M. C. and Foegeding , E. A. 1990 . Inhibition of modori (gel weakening) in surimi by plasma hydrolysate and egg white . J. Food Sei. , 55 : 665 – 669 .
   Web of Science ®Google Scholar
• Kamal , M. , Islam , M. N. , Mansur , M. A. , Hossain , M. A. and Bhuiyan , M. A.I. 1996 . Biochemical and sensory evaluation of hilsa fish (Hilsa ilishd) during frozen storage . Indian J. Marine Sei. , 25 : 320 – 323 .
   Google Scholar
• Kelleher , S. D. , Hultin , H. O. and Wilhelm , K. A. 1994 . Stability of mackerel surimi prepared under lipid-stabilizing processing conditions . J. Food Sei. , 59 : 269 – 271 .
   Web of Science ®Google Scholar
• Kim , J. M. Texture and freeze-thaw stability of surimi gels prepared with combination of Atlantic pollack and white hake . Proc. Joint Metting of the 12th Annual Tropical and Subtropical Fish. Technol. Society of the Americans and 32nd Annual Atlantic Fish Technol. Conf. pp. 505 – 515 . Gainesville, FL. : Florida Sea Grant Ext. Program, Univ. of Florida . SGR-92
   Google Scholar
• Kim , J. M. , Herrera , C and Lee , C M. A study on the effect of moisture level on freeze storability of hake surimi by an accelerated freeze thaw stability test . Paper No. 34, presented at the 29th Atlantic Fish Technol. Conf. August , Wilmington, NC. pp. 19 – 22 .
   Google Scholar
• Kim , J. M. , Lee , C M. and Hufnagel , L. A. 1987 . Textural properties and structure of starch-reinforced surimi gel as affected by heat setting . Food Microstruct. , 6 ( 1 ) : 81 – 89 .
   Google Scholar
• Kinoshita , M. , Toyohara , H. and Shimizu , Y. 1990 . Diverse distribution of four distinct types of modori (gel degradation) inducing proteinase among fish species . Nippon Suisan Gakkaishi , 56 : 1485 – 1492 .
   Web of Science ®Google Scholar
• Ko , W.-C. and Liou , S.-C. 1994 . Thermal gelation properties of milkfish (Chanos chanos) cultured in Taiwan . Nippon Shokuhin Kogyo Gakkaishi , 41 : 574 – 577 .
   Google Scholar
• Lanier , T. C. Muscle protein functional properties and protease content of surimi prepared from fatty, dark-fleshed fish species . Proc. Int. Conf. Fatty Fish Utilization: Upgrading from Feed to Food. Raleigh, NC.. pp. 247 UNC Sea Grant Publ. . 88–04.
   Google Scholar
• Lee , C M. 1984 . Surimi process technology . Food Technol. , 38 ( 11 ) : 69 – 80 .
   Web of Science ®Google Scholar
• Lee , C M. 1985 . “ A pilot plant study of surimi making properties of red hake Urophycis chuss. ” . In Proc. Int. Symp. Engineered Seafood Including Surimi , Edited by: Martin , R. E. and Collette , R. L. 732 Washington, DC. : National Fisheries Institute .
   Google Scholar
• Lin , T. M. and Park , J. W. 1996 . Extraction of proteins from Pacific whiting mince at various washing conditions . J. Food Sei. , 61 : 432 – 438 .
   Web of Science ®Google Scholar
• Lin , T. S. and Lanier , T. C. 1980 . Properties of alkaline protease from the skeletal muscle of Atlantic croaker . J. Food Biochem. , 4 : 17 – 28 .
   Google Scholar
• MacDonald , G. A. , Lelievre , J. and Wilson , N. D.C. 1990 . The strength of gels prepared from washed and unwashed minces of hoki (Macruronus novaezelandiae) stored in ice . J. Food Sei. , 55 : 976 – 978 .
   Web of Science ®Google Scholar
• Nielsen , J. and Borresen , T. 1985 . “ Minced fish in the Nordic countries ” . In Proc. Int. Symp. Engineered Seafood Including Surimi , Edited by: Martin , R. E. and Collette , R. L. 732 Washington, DC : National Fisheries Institute .
   Google Scholar
• Nishimoto , S. , Hashimoto , A. , Seki , N. and Arai , K. 1988 . Setting of mixed salted meat paste of two fish species in relation to cross-linking reaction of myosin heavy chain . Nippon Suisan Gakkaishi , 54 : 1227 – 1235 .
   Web of Science ®Google Scholar
• Niwa , E. 1992 . “ Chemistry of surimi gelation ” . In Surimi Technology , Edited by: Lanier , T. C. and Lee , C M. 389 – 427 . New York : Marcel Dekker, Inc. .
   Google Scholar
• Niwa , E. , Nowsad , A. A. and Kanoh , S. 1991 . Comparative studies on the physical parameters of kamabokos treated with low temperature setting and high temperature setting . Nippon Suisan Gakkaishi , 57 : 105 – 109 .
   Web of Science ®Google Scholar
• Noguchi , S. 1982 . “ Science of Frozen Surimi I, II, III ” . In Practical Technical Hand-Book for Kneaded Seafoods , 40 Tokyo : Nippon Shokuhin Keizai-sha .
   Google Scholar
• Nomura , A. , Itoh , Y , Soen , T and Obatake , A. 1993 . Effects of washing the meat of fish species caught in Tosa Bay on the appearance of /woifonphenomena (disintegration of gel) . Nippon Suisan Gakkaishi , 59 : 857 – 864 .
   Web of Science ®Google Scholar
• Nowsad , A. A. 1995 . Role of transglutaminase in the setting of fish paste , PhD Thesis 137 Japan : Graduate School of Bioresources, Mie University .
   Google Scholar
• Nowsad , A. A. , Kamal , M. and Hossain , M. I. 1994 . “ Seafood resource availability, utilization and research in Bangladesh ” . In Proc. Symp. Seafood Research in the Pan-Pacific Area , 134 Tsu, , Japan : Mie Academic Press .
   Google Scholar
• Nowsad , A. A. , Uddin , M. H. and Niwa , E. 1998 . Suitability of 3-trash-fish species in the manufacture of surimi in Bangladesh . Indian J. Animal Sei. , 68 ( 3 ) : 284 – 288 .
   Web of Science ®Google Scholar
• Offer , G. and Trinick , J. 1983 . On the mechanism of water holding in meat: The swell and shrinking of myofibrils . Meat Sei. , 8 : 245 – 281 .
   PubMed Web of Science ®Google Scholar
• Okada , M. 1959 . Application of setting phenomenon for improving the quality of kamaboko . Bull. Tokai Reg. Fish. Res. Lab. , 24 : 67 – 72 .
   Google Scholar
• Pacheco-Aguilar , R. , Crawford , D. L. and Lampila , L. E. 1989 . Procedure for the efficient washing of minced whiting (Merluccius productus) flesh for surimi production . J. Food Sei. , 54 : 248 – 252 .
   Web of Science ®Google Scholar
• Park , J. W. , Yongsawatdigul , J. and Lin , T. M. 1994 . Rheological behavior and potential crosslinking of Pacific whiting surimi . J. Food. Sei. , 59 : 773 – 776 .
   Web of Science ®Google Scholar
• Poon , K. H. , Lim , P. Y. , Ng , M. C. and Ng , P C. 1981 . The suitability of leached meat of small demersal fish for making fish jelly products . Singapore J. Pri. Ind. , 9 ( 1 ) : 28 – 37 .
   Google Scholar
• Reppond , K. D. , Babbitt , J. K. , Berntsen , S. and Tsuruta , M. 1995 . Gel properties of surimi from Pacific herring . J. Food Sei. , 60 : 707 – 710 .
   Web of Science ®Google Scholar
• Roussel , H. and Cheftel , J. C. 1988 . Characteristics of surimi and kamaboko from sardines . Int. J. Food Sei. Technol. , 23 : 607 – 623 .
   Web of Science ®Google Scholar
• Sakamoto , H. , Kumazawa , Y. and Motoki , M. 1994 . Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions . J. Food Sei. , 59 : 866 – 871 .
   Web of Science ®Google Scholar
• Scott , D. N. and MacDonald , G. 1985 . “ Developments in fabricated seafoods and surimi processing in New Zealand ” . In Proc. Int. Symp. Engineered Seafood Including Surimi , Edited by: Martin , R. E. and Collette , R. L. 732 Washington, DC. : National Fisheries Institute .
   Google Scholar
• Shimizu , Y. 1985 . “ Biochemical and functional properties of material fish ” . In Proc. Int. Symp. Engineered Seafood Including Surimi , Edited by: Martin , R. E. and Collette , R. L. 732 Washington, DC. : National Fisheries Institute .
   Google Scholar
• Shimizu , Y and Kaguri , A. 1986 . Influence of death condition and freshness on the gel forming property offish . Nippon Suisan Gakkaishi , 52 : 1837 – 1841 .
   Google Scholar
• Shimizu , Y , Machida , R. and Takenami , S. 1981 . Species variation in the gel forming characteristics offish meat paste . Nippon Suisan Gakkaishi , 47 : 95 – 104 .
   Google Scholar
• Shimizu , Y , Toyohara , H. and Lanier , T. C. 1992 . “ Surimi production from fatty and dark-flesh species ” . In Surimi Technology , Edited by: Lanier , T. C. and Lee , C M. 181 – 207 . New York : Marcel Dekker, Inc. .
   Google Scholar
• Spencer , K. E. , Lemon , D. W. and Tung , M. A. Silver hake surimi trails on board the “Shinkai Maru.” . Proc. 2nd Joint Conference of the 12th Annual Tropical and Subtropical Fish. Technol. Society of the Americans and the 35th Atlantic Fish. Technol. Conf. pp. 435 – 443 . Gainesville, FL. : Florida Sea Grant Ext. Program, Univ. of Florida . SGR-105
   Google Scholar
• Sribhibhadh , A. 1985 . “ Prospects in developing countries on production of surimi products ” . In Proc. Int. Symp. Engineered Seafood Including Surimi , Edited by: Martin , R. E. and Collette , R. L. 732 Washington, DC. : National Fisheries Institute .
   Google Scholar
• STATGRAPHICS. 1992 . STATGRAPHIC User's Guide, Version 6 , Rockville, MD. : Manugistics, Inc. .
   Google Scholar
• Suwansakornkul , P. , Itoh , Y , Hara , S. and Obatake , A. 1993 . The gel forming characteristics of lizard fish . Nippon Suisan Gakkaishi , 59 : 1029 – 1037 .
   Web of Science ®Google Scholar
• Suzuki , T. 1981 . “ Frozen minced fish (Surimi) ” . In Fish and Krill Protein: Processing Technology , Edited by: Suzuki , T. 115 London : Applied Science Publishers Ltd. .
   Google Scholar
• Suzuki , T. and Watabe , S. 1987 . New processing technology of small pelagic fish protein . Food Rev. Int. , 2 ( 3 ) : 271 – 307 .
   Google Scholar
• Veno , R. and Fujita , Y. Production of frozen surimi . U.S. Patent US4806378 . 1989 .
   Google Scholar
• Wang , W. L. , Chen , M. S. and Feng , K. K. 1980 . Studies on processing treatment of the harvest of purse seine fisheries-II. Processing experiment of minced horse mackerel products . Bull. Taiwan Fish. Res. Inst. Inst. , 32 : 349 – 357 .
   Google Scholar
• Wu , M. C. , Akahane , R. , Lanier , T. C. and Hamann , D. D. 1985 . Thermal transitions of actomyosin and surimi prepared from Atlantic croaker as studied by differential scanning calorimetry . J. Food Sei. , 50 : 10 – 13 .
   Google Scholar
• Yamprayoon , J. 1985 . “ Thailand overview of engineered seafood technology development and fishery resources ” . In Proc. Int. Symp. Engineered Seafood Including Surimi , Edited by: Martin , R. E. and Collette , R. L. 732 Washington, DC. : National Fisheries Institute .
   Google Scholar