Seasonal variations in gel-forming ability of rabbit fish

Abstract

We studied the potential utilization of rabbit fish (Siganus fuscescens) meat in textured products. We examined the gel-forming ability of rabbit fish caught between July 2001 and August 2002 off the coast of Nagasaki. Fish obtained from approximately July to September (during the spawning season and immediately after), had low gel-forming ability. Fish caught in winter or spring showed high elastic gel formation. Washing of meat with fresh water was found to be important for gel formation. It was concluded that rabbit fish meat has a high gel-forming ability and, therefore, that rabbit fish meat is suitable for textured food production except during the spawning season.