Suwari (setting) should not create your described "pink or blue round
spots" if surimi was properly comminuted.
However, suwari process gives surimi (Pollock, whiting, threadfin bream,
or other white fish) somewhat slightly grayish translucency. I believe
it is a sign of ordered structure of cross-linked protein. Similar
appearance (translucency) is also observed when cross-linked starch is
gelatinized.
Jae
Jae W. Park, Ph.D.
Professor - Food Science and Technology
Founder/Director - OSU Surimi School (www.surimischool.org)
Oregon State University
2001 Marine Drive #253
Astoria, OR 97103
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Amol Bhingarde
Sent: Saturday, January 15, 2005 6:29 AM
To: seafood@ucdavis.edu
Subject: Suwari setting
Hi list members,
Could you please tell me, what is the reason there is a presence of
small
pink or blue round spots when the cooked suwari is kept for setting?
Regards,
Amol Bhingarde
HACCP COORDINATOR
_________________________________________________________________
The MS Office product suite. Make efficiency a habit.
http://www.microsoft.com/india/office/experience/ Simplify your life.
This archive was generated by hypermail 2b29 : Mon Jan 17 2005 - 17:19:28 PST