Corpus ID: 55885238

COMPARISON OF SURIMI A N D SOLUBILIZED SURIMI FOR K A M A B O K O PRODUCTION FROM F A R M E D CHINOOK S A L M O N By JILL

@inproceedings{Richardson2009COMPARISONOS,
  title={COMPARISON OF SURIMI A N D SOLUBILIZED SURIMI FOR K A M A B O K O PRODUCTION FROM F A R M E D CHINOOK S A L M O N By JILL},
  author={M. Richardson},
  year={2009}
}

M. Richardson

Published 2009

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… CONTINUE READING

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