Abstract
ABSTRACTFreshwater suckers (Catostamidae family) were obtained from Lake Huron to study the possibility of developing new products utilizing its flesh and the influences of additives on the functionality of sucker muscle proteins. Results showed that sodium chloride increased protein solubility, but also decreased swelling, gel forming and pH. In comparison, sodium tripolyphosphate increased protein solubility, pH, swelling and gel formation. Fish sausages and canned products showed low binding characteristics. However, adding corn meal and soy protein in combination with sodium chloride and sodium tripolyphosphate improved their water holding capacity, texture and cook yield. It was concluded that sodium tripolyphosphate, corn meal and fat should be used in manufacturing minced sucker products.
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