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Preparation of frozen surimi from pacific pomfret brama japonica muscle

, : Preparation of frozen surimi from pacific pomfret brama japonica muscle. Nippon Suisan Gakkaishi 49(12): 1863-1870

In terms of inactivation rate constant of myofibrillar Ca-ATPase, the thermal stability of Pacific myofibrillar protein was comparable to those of Pacific mackerel and sardine, but it became unstable at higher temperatures and in acidic conditions; addition of sucrose or sorbitol effectively increased the stability of this myofibrillar protein. Frozen surimi of Pacific pomfret was prepared. During frozen storage, the quality of the frozen surimi was evaluated by measuring the amount of soluble protein and Ca-ATPase total activity. The kamaboko-forming ability of the same material was assessed by jelly strength and the folding test. Frozen surimi from the alkali (0.25-0.50% NaHCO3)-washed muscle showed the highest quality, which was slightly inferior to that of SA grade frozen surimi of Alaska pollack. Frozen sumimi prepared from the minced muscle without washing was first washed with water after thawing and subjected to surimi preparation. The quality of this surimi and its kamaboko-forming ability was remarkably impoved, being comparable to that of the alkali-washed muscle frozen surimi. The quality of frozen surimi using frozen muscle of Pacific pomfret was considerably inferior.

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