Blue whiting surimi paste as affected by moisture content; temperature and pH processing conditions. Rheological evaluation

Pin, M. and Laca, A. and Paredes, B. and Díaz, M. (2010) Blue whiting surimi paste as affected by moisture content; temperature and pH processing conditions. Rheological evaluation. Acta Alimentaria, 39 (4). pp. 445-456. ISSN 0139-3006

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Abstract

The effect on the rheological properties of different processing parameters (pH, storage temperature, moisture content and gelation temperature) of surimi obtained from Blue Whiting (Micromesistius poutassou) was studied.Surimi paste was obtained in the laboratory from fresh Blue Whiting and samples were taken at the different phases of the surimi paste elaboration process. Results showed that Blue Whiting surimi has a yield, appearance and yield point value similar to that of typical cod or pollock surimi. Also, the paste should be frozen in the first 24 h after cutting, kneading and mixing to avoid an excessive decrease in elasticity. In addition, pH values higher than 7 could give derivates that are too deformable, values of about 6.7 being recommended for the paste. Likewise, the study of the gelling temperature showed values for the first temperature (“setting”) lower than the cod and pollock surimi setting temperature, and so it is recommended that the second heating temperature for Blue Whiting paste be lower.

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