Optimisation du protocole de fabrication du surimi a base de Chinchard (Trachurus trachurus)

Abstract

The small pelagic fish such as horse mackerel are under exploited species, for which the production of surimi seems to be a good valorization method. We optimized in this study the surimi process transformation for Atlantic horse mackerel to obtain a refined product. The surimi quality was determined by sensory analysis based on investigations sheets. The protocol assessment following different optimizations was applied to a control sample and showed appreciation for the batch corresponding to: (0.4%) TPP, (0.5%) NaCl, cooking temperature 90 ° C, cooking time 90 minutes.