Abstract
Fish jelly products were prepared from whole lizard fish and leached meat stored in ice, and leached meat and surimi stored at -20°C. K value, pH, trimethylamine oxide-nitrogen (TMAON), dimethylamine-nitrogen (DMA-N), formaldehyde (FA), total volatile basic nitrogen (TVB-N) and viscosity of the meat were determined during storage. Gel-strength, folding test and organoleptic elasticity of jelly products prepared from the meat were measured. From these results, the available terms of ice stored whole fish, ice stored leached meat, -20°C stored leached meat and -20°C stored surimi for fish jelly products were estimated to be about 2-3 days, about 1 week, less than 1 week and more than 1 month, respectively. Frozen surimi containing 3% sucrose and 0.2% polyphosphate can be available for relatively long period as materials for jelly products.
