Stability of Mackerel Surimi Prepared under Lipid‐Stabilizing Processing Conditions

Surimi from mackerel whole and light muscle was prepared under conditions designed to minimize oxidation and development of rancidity. The lipid‐stabilizing procedure included early addition of both lipid‐and water‐soluble antioxidants, avoidance of added sodium chloride, and exclusion of oxygen. Surimi prepared from light muscle was stable to rancid odor development in both the raw and cooked form; gel strength was reasonably stable during frozen storage, although the color was somewhat dark. Surimi prepared from mackerel whole muscle was darker, its odor quality lower and less consistent, and its gel strength lessened more rapidly during frozen storage than surimi prepared from light muscle.