INFLUENCE OF THERMAL-TREATMENT AND MOISTU RE-CONTENT IN THE QUALITY OF TILAPIA SURIMI GELS

It is of interest to explore species not yet commercially utilized to manufacture fish analogs based on thermally irreversible gels (kamabok o type). Tilapia (Tilapia spp) could be considered as a possible new s ource because it is an abundant, fresh-water species, fast-growing and easy to farm and catch, from which high-quality gels can be made. Fre sh and frozen (-28 degrees C, 5 months) Red hybrid tilapia was used to prepare gels at different final moisture levels (76, 78 and 80%). The thermal treatments used in this study were: setting at 35 degrees C f or 0, 30 or 60 min, followed by heating at 90 degrees C for 30 or 60 m in. Gels exhibited the highest values of gel strength, yield strength and water holding capacity when the surimi paste contains 76% moisture and they are first set at 35 degrees C then cooked at 90 degrees C. W hen red hybrid surimi that has been frozen for 5 months at -28 degrees C is used, the final gels are slightly browner, softer and more cohes ive than with unfrozen surimi, although gel strength is the same.