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Comparison of surimi and solubilized surimi for kamaboko production from farmed chinook salmon

University of British Columbia

The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants. Treatments were taken from storage on days 3, 7, 14, 28, 56 and 84 from an -8°C freezer and made into kamaboko. Solubilized treatments were diluted after frozen storage and then centrifuged to constant moisture content. All kamaboko gels had respective moisture, protein, crude fat and ash contents of 74.5 + 5.5%, 13.6 ± 1.7%, 4.4 + 2.4%, and 5.6 ± 3.1%. Salts added to solubilized treatments influenced ash content. No proximate analysis trends were observed between treatments during the storage study. Variation in protein and water concentrations within the range of this study did not appear to affect overall kamaboko quality.

Thesis/Dissertation

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2009-06-16

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http://hdl.handle.net/2429/9254

Food Science

University of British Columbia

UBCV

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