Abstract
Electrical conductivities of Pacific whiting surimi paste with various moisture contents (75, 78, 81, and 84%) and added salt (1, 2, 3, and 4%) were measured using ohmic heating at alternating current of 3.3, 6.7, and 13.3 V/cm. Electrical conductivity of surimi increased with temperature and salt content and slightly increased with moisture content. Electrical conductivity correlated linearly with temperature (r2= 0.99). Generally, voltage gradient did not affect conductivity. However, variations of conductivity with voltage gradient observed in surimi containing 3–4% salt, were probably caused by electrochemical reactions at electrode surfaces. The empirical model of electrical conductivity predicted values ± 16% of independent experimental results.
| Original language | English |
|---|---|
| Pages (from-to) | 922-925 |
| Number of pages | 4 |
| Journal | Journal of Food Science |
| Volume | 60 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 1995 Sept |
Keywords
- electrical conductivity
- ohmic heating
- surimi
- whiting
ASJC Scopus subject areas
- Food Science