ADVANCES IN THE RECOVERY OF MYOFIBRILLAR PROTEINS BY THE SURIMI TECHNOLOGY PROCESS

The surimi technology process corresponds to the extraction of myofibr illar proteins from fish muscle. Recent technological work has been fo cused on fatty fish as a source of proteins, because there are various disadvantages linked to quality : colour and flavour defects, and var iable gelling properties. Several methods are proposed which combine a fine pulverization of muscle with the use of chemicals during washing . However, none of these new methods are yet applicable industrially. In terms of biochemistry, the recent discovery of high molecular weigh t proteins (titin and nebulin) in relatively large quantities raises q uestions regarding their role in the gelling phenomenon of myofibrilla r proteins. In addition, the rapid loss of muscle gelling properties a fter death and the variation in gelling properties during the season r emain unexplained. Several theories have been suggested.