Preparation and chemical and microstructural characterization of surimi from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus)

Surimi and kamaboko prepared from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus) were characterized chemically and microstructurally. During the process, protein and lipid values decreased while ash, chloride and free nitrogen extract values increased. Hake surimi and kamaboko had less humidity and a higher value of protein than horse mackerel surimi and kamaboko. In both gels water activity decreased and whiteness increased. Horse mackerel kamaboko was more elastic while hake kamaboko was harder and more brittle. The microstructural study showed that the typical structure of fish muscle was lost, giving rise to a porous protein matrix with regions of high and low protein density, as well as some fragments of muscle fibres.