What are the characteristics of good quality surimi?
Understand the Problem
The question is asking for the specific traits or features that define high-quality surimi, which is a fish-based product used in various culinary applications. This may involve discussing factors like texture, flavor, color, and processing methods.
Answer
High protein, high myofibrillar protein, low fat, adequate moisture, good gel strength, and pH 6.5-7.0.
The characteristics of good quality surimi include high protein content, high myofibrillar protein levels, low fat, adequate moisture, good gel strength, proper washing to retain some sarcoplasmic proteins, and a suitable pH range (6.5-7.0).
Answer for screen readers
The characteristics of good quality surimi include high protein content, high myofibrillar protein levels, low fat, adequate moisture, good gel strength, proper washing to retain some sarcoplasmic proteins, and a suitable pH range (6.5-7.0).
More Information
Good quality surimi should also exhibit high elasticity in its gels when prepared with the appropriate amount of water. The physical quality aspects, such as gel strength and elasticity, are critical for ensuring the desired texture in the final product.
Tips
A common mistake is not considering the balance between moisture content and protein concentration, which can lead to either overly dry or excessively moist surimi, affecting texture and quality.
Sources
- The web page with info on - Example Source - pmc.ncbi.nlm.nih.gov
- The respondents' use of surimi qualities - ResearchGate - researchgate.net
- Surimi - an overview | ScienceDirect Topics - sciencedirect.com
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