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| Ismond, M.A.H. and J.R. Tonogai. 1994.May/June. Manitoba whitefish (Coregonus clupeaformis) potentials for fabrication of texturized seafood analogs. J. Food Sci. 59 (3): 501-503. | to Top |
ABSTRACT: Strong resilient fibers were formed from a protein extract isolated from Manitoba whitefish (Coregonus clupeaformis) upon pH adjustment to 8.0. Despite pH requirements, protein denaturation was not a prerequisite for fiber formation. However, rheological measurements appeared to indicate an increased requirement for viscous components of the extracts and the possibility of protein orientation in the direction of flow. By linearly aligning protein fibers in a 1:1 ratio into a whitefish surimi base containing 3% sucrose, 1.5% NaCl, 3.5% potato starch, and 25% crab flavoring, an analog with fibrous consistency was produced.
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