Abstract
The portion control fish processing industry produces a large among of fish “sawdust” (shaving from cutting frozen fish blocks). This product may be treated with hydrogen peroxide and UV radiation to reduce its microbial load; the frozen-thawed product cannot from a gel. We found that a considerable proportion of this material can be incorporated into fish gels prepared from either Alaska Pollock or red hake surimi while retaining a high degree to the functional properties of the fish gels. The negative effects of the “sawdust” on gelation properties of the surimis was reduced when the product was treated with sodium tripolyphosphate and sodium ascorbate during preparation.
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