Eighteen under-utilized marine fish and shell fish species were studied for their
gel forming ability and surimi was prepared from all of the fish species. Difference
in proximate composition and muscle pH of raw fish and the surimi products were
also studied. Four species, namely, T. thalassinus, S. sihama, L. savala and
C. macrolepidotus were found with extremely elastic gel forming ability (AA)
and among others eight species were with moderately elastic gel (A). Two species,
C. guttatum and M. cordyla were found with very poor gelling quality.
Relation between muscle pH and water retention with the gelling quality of the
fish has also studied.
S. U. Ahmed , M. Kamal , M. S. Islam and A. Haq , 2000.
Investigation on the Gel Forming Ability of Some Under-utilized Marine
Fish and Shell Fish Species of Bay of Bengal . Pakistan Journal of Biological Sciences, 3: 205-208.