Ν. Soutsos, Κ. Varetzis

The aim of this study was to develop a method of manufacturing surimi from Horse mackerel flesh. Also, the quality characteristics of the product were studied, so that it can be commercially used for the production of surimi based products. Moisture, total fat, pH, yeild and impurities of surimi made from Horse mackerel flesh were examined. Aso, the mechanical properties of the surimi prepared gels were estimated. Furthermore the influence of some cryoprotective substances on the self-life of frozen surimi was studied. Series of experiments were carried out producing new kinds of fish products such as Frankfurter analogs, canned kamaboko with vegetables and fish salad based Horse mackerel surimi. The new products were easily accepted by the panellists.