>I would appreciate it very much if someone can direct me to the person
and/or article which describes the processes whereby locally caught
albacore--off the west coast of the Americas and Canada, can be improved
on in terms of texture,color and appearance. Local albacore is known to
have soft texture and flaky appearance with off white color. My intention
is to learn about a process from someone who can share that with me to
change the flavor, odor, texture, flakiness/chunkiness and color of
locally caught Albacore so that it closely compares to Albacore packed
from long liners....
Hi Jim,
It's just a wild guess, but maybe pH control can help control the
texture. Especially if it is allowed in your markets.
Red meat practice offers some hints. Cooks will often raise the pH
with sodium bicarbonate to soften up beef. Using the same logic, maybe a
slight acidification will help firm up the albacore.
Perhaps adding an acidifier to a dip or to the packing broth will
help. Maybe a citric acid or properly chosen phosphate. The folks who
sell those ingredients will have many suggestions.
I would be interested to hear what works for you.
Good luck!
George Chang
Department of Nutritional Sciences
UC Berkeley, California