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An Enzymic Method for Reducing Curd Formation in Canned Salmon (1981)

YAMAMOTO, M. ; MACKEY, J.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 46 (1981), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: An effective method for reducing the formation of curd in canned salmon is described. The process consists of applying an aqueous extract of papaya latex powder to the surfaces of raw salmon segments prior to conventional vacuum seaming and heat sterilization. It is based on the idea that large curd-forming proteins, once reduced to peptide and polypeptide fragments, will no longer coagulate when heated. A substantial reduction in curd formation was achieved in canned coho and sockeye salmon.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04939.x

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