Pollock, Alaska

Alaska pollock (close meat other heart disease... 

Holmes, K.L., Noguchi, S.F., and MacDonald, G.A., The Alaska pollock resource and other species used for surimi, in Surimi Technology, Lanier, T.C. and Lee, C.M., Eds., Marcel Dekker, New York, 1992, chap. 3. 

Luo, Y.K. et al., Comparsion of gel properties of surimi from Alaska pollock and three freshwater fish species effects of thermal processing and protein concentration, J. Food Sci., 66, 548, 2001. 

Sucrose and sorbitol are commonly used in frozen surimi processing. However, sucrose imparts a sweet taste to surimi products, which is undesirable to the consumer (Sych et al., 1990 Auh et al., 1999 Sultanbawa and Li-Chan, 2001). Thus, the use of other cryoprotectants to reduce sweetness but exhibit the equivalent cryoprotective effect is required. Auh et al. (1999) used highly concentrated branched oligosaccharide mixture (HBOS) as cryoprotectant in fish protein. An addition of HBOS resulted in the remainder Ca -ATPase activity of actomyosin extracted from Alaska pollock after freeze-thawing the best stabilization effect of HBOS was observed at a concentration of 8%. Sych et al. (1990) studied the cryoprotective effects of lactitol dehydrate, polydextrose, and palitinit at 8% (w/w) in cod surimi in comparison with an industrial control (sucrose/sorbitol, 1 1). The... 

Zhou, P. and Regenstein, J. M. (2005). Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction. /. Food Sci. 70(6), 392-396. 

Medium fat Alaska pollock, blue whiting Ratfish, sea trout, rainbow trout. 2.0-7.0 5.0... 

Surimi is an excellent gel former (Lanier, 1986), and is a very successful marine-based food ingredient (Kawana, 1986). As all the low molecular weight components giving the fish taste have been removed through the washing processes, the surimi has a very neutral taste. The other quality criterion is its whiteness, which is obtained when produced from the groundfish, of which Alaska pollock is the most-used source. Surimi may also be produced from more fatty fish species, but usually lower quality grades are obtained, mainly due to a less-white appearance (Babbitt, 1986). 

Kamath, G.G. Lanier, T.C. Foegeding, E.A. Hamann, D.D. Nondisulflde covalent cross-linking of myosin heavy chain in setting of Alaska pollock and Atlantic croaker surimi. J. Food Biochem. 1992, 16, 151—172... 

MacDonald, G.A. Stevens, J. Lanier, T.C. Characterization of New Zealand hoki and southern blue whiting surimi compared to Alaska pollock surimi. J. Aquatic Food Product Technol. 1994,3, 19-38. 

Seki, N. Uno, H. Lee, N.H. Kimura, I. Toyoda, K. Fujita, T. Arai, K. Transglutaminase activity in Alaska pollock muscle and surimi, and its reaction with myosin B. Nippon Suisan Gakkaishi 1990,56, 125—132. 

Yongsawatdigul, J. Park, J.W. Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi. J. Food Sci. 1996, 67,149-153. 

Figure 6. Baroprotective effect of sorbitol on washed Alaska pollock mince. From (Ashie and Lanier, 1996).

Ashie and Lanier (1996) also found that 20 D.E. maltodextrin evidenced baroprotec-tion of washed Alaska pollock mince at pressures of 150 - 200 MPa, but to a lesser extent than sucrose, sorbitol or lacfitol. Besides the lesser effectiveness of SHP as protein stabilizers when compared to low MW carbohydrates, a further potential problem is the difficulty of infusing these large polymers through muscle membranes to effectively immobilize intracellular water or stabilize myofibrillar proteins. 

Shoji, T. Saeki, H. Wakarneda, A. Nakamura, M. Nonaka, M. Gelation of salted paste of Alaska pollock by high hydrostatic pressure and change in myofibrillar protein in it. Nippon Suisan Gakkaishi 1990, 56(12), 2069-2076. 

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