TY - JOUR
T1 - Functional Properties and Shelf Life of Fresh Surimi from Pacific Whiting
AU - PIPATSATTAYANUWONG, SIRIPORN
AU - Park, Jae W.
AU - MORRISSEY, MICHAEL T.
PY - 1995
Y1 - 1995
N2 - Total aerobic plate count (APC), shear stress, shear strain, and color of fresh Pacific whiting surimi stored at 5°C were determined at day 0, 1, 3, 5, and 7. Frozen surimi was prepared with four levels of cryoprotectams (0, 3, 6, and 9%) and was compared with fresh surimi for gelforming ability. Fresh Pacific whiting surimi had a shelf life of 5 days. The gel functionality remained unchanged throughout the storage time. Strain values of fresh surimi were not different from those of frozen surimi with 9% cryoprotectants, but stress values of fresh surimi were almost three times higher than those of frozen surimi.
AB - Total aerobic plate count (APC), shear stress, shear strain, and color of fresh Pacific whiting surimi stored at 5°C were determined at day 0, 1, 3, 5, and 7. Frozen surimi was prepared with four levels of cryoprotectams (0, 3, 6, and 9%) and was compared with fresh surimi for gelforming ability. Fresh Pacific whiting surimi had a shelf life of 5 days. The gel functionality remained unchanged throughout the storage time. Strain values of fresh surimi were not different from those of frozen surimi with 9% cryoprotectants, but stress values of fresh surimi were almost three times higher than those of frozen surimi.
KW - fresh surimi
KW - Pacific whiting
KW - shelf life
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U2 - 10.1111/j.1365-2621.1995.tb04565.x
DO - 10.1111/j.1365-2621.1995.tb04565.x
M3 - Article
AN - SCOPUS:84986431999
SN - 0022-1147
VL - 60
SP - 1241
EP - 1244
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -