NDLI: Changes in purine content of tilapia surimi products during processing

Content Provider	Springer Nature Link
Author	Lou, Shyi Neng Chen, Hui Huang Hsu, Po Yang Chang, Da Hsuan
Copyright Year	2005
Abstract	Changes in purine-related compounds of tilapia surimi product during processing were investigated. The washing step could, result in about 60% decrease of total purine content in tilapia mince during processing. The main released purine substance was inosine monophosphate. The major reducing effect was conducted in the first 10 min during washing. No significant changes were observed after washing for 20 and 30 min. The lowest total purine content of tilapia surimi product was obtained with repeating the washing step twice. Thus, this procedure could reduce the purine content of tilapia mince from a high purine content level to a middle level. The gel strength of tilapia surimi product increased with increasing washing duration within 30 min. However, tilapia surimi product with a middle purine content and acceptable gel strength might be produced by washing twice in 10 min during processing.
Starting Page	889
Ending Page	895
Page Count	7
File Format	PDF
ISSN	09199268
Journal	Fisheries Science
Volume Number	71
Issue Number	4
e-ISSN	14442906
Language	English
Publisher	Springer-Verlag
Publisher Date	2005-01-01
Publisher Place	Tokyo
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	gel strength purine content surimi tilapia washing Fish & Wildlife Biology & Management Freshwater & Marine Ecology Food Science
Content Type	Text
Resource Type	Article
Subject	Aquatic Science

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