Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing

ABSTRACT Thermostability of red hake (Vrophycis chuss) mince and its temperature‐dependent gel‐forming properties were determined while using Alaska pollock (Theragra chalcogrumma) for comparison. Fish mince and surimi were subjected to various washwater, chopping and setting/ cooking temperatures, cooking times at varying salt concentrations and moisture levels. The optimal temperatures for washing and chopping were 15°C and 12°C for red hake and 10°C and 4°C for pollock, respectively. All treatments significantly affected gel properties. For red hake gels, 77% moisture, 2.0% salt, and a 40°C preheat‐setting temperature produced the most cohesive gel. Gels of both red hake and pollock gradually became less cohesive with extended cooking time. The results suggest that red hake is more thermally stable than pollock.