مرکز منطقه ای اطلاع رساني علوم و فناوري -

چكيده لاتين :

This study was carried out to explore methods to decrease the lipid content to less than 1% by washing escolar (Lepidocybium flavobrunneum) meat as well as the possibility of utilizing the obtained washed meat. For first washing, the escolar meat was washed with an alkaline solution under a different cooling condition. The once-washed meat was washed with palmitic sucrose ester (P-1670) solution in order to lower the lipid efficiently. The washed meat obtained was heated to prepare a gel whose quality was determined. When the temperature was maintained below 1°C during the first washing with an alkaline solution, the lipid and wax contents were 1.8 and 1.0%, respectively. After the once-washed meat was washed with a 0.25% (w/v) P-1670 solution, the lipid and wax contents decreased to 0.91 and 0.32%, respectively. While L/P and W/P ratios were 0.07 and 0.03, respectively. The strength and whiteness of the gel prepared from washed escolar meat were better than those of the gel prepared from commercial bigeye snapper surimi (SA grade). Thus, there is great potential to promote escolar as raw material for surimi production.