Optimisation du protocole de fabrication de surimi à base de chinchard (Trachurus trachurus)

Authors

  • Samia FEZZANI Université de Carthage. Institut National des Sciences et Technologies de la Mer. centre la Goulette Port de pêche. Tunisie
  • Okbi RJEIBI Université de Carthage. Institut National des Sciences et Technologies de la Mer. centre la Goulette Port de pêche. Tunisie Tunisie
  • Saloua SADOK Université de Carthage. Institut National des Sciences et Technologies de la Mer. centre la Goulette Port de pêche. Tunisie

Keywords:

pelagic fish, surimi, Trachurus trachurus, Chinchard, Fabrication, Protocole

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.

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Published

2015-01-03

How to Cite

1.
FEZZANI S, RJEIBI O, SADOK S. Optimisation du protocole de fabrication de surimi à base de chinchard (Trachurus trachurus) . Bull. Inst. Natl. Sci. Technol. Mer [Internet]. 2015Jan.3 [cited 2024May3];42:9-11. Available from: https://www.instm-bulletin.tn/index.php/bulletin/article/view/491

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ARK

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