Abstract
Effects of various freezing methods of surimi on the biochemical and physical properties, were examined. Stress values increased up to 3 mo and then decreased. Strain values significantly decreased over time, except freeze-dried surimi stored at -18°C. Yellowness (b*) of the freeze-dried surimi stored at 22°C increased significantly during storage. In addition, salt-extractable proteins (SEP) decreased while dimethylamine (DMA) increased. Freeze-dried surimi showed the highest SEP and the lowest DMA values after 9 mo storage. Electrophoretic patterns did not show any apparent damages to the MHC until 6 mo. At 6 and 9 mo, development of proteins with smaller molecular weights was observed, indicating proteolytic degradation during frozen storage.
Original language | English |
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Pages (from-to) | 2072-2078 |
Number of pages | 7 |
Journal | Journal of Food Science |
Volume | 67 |
Issue number | 6 |
DOIs | |
Publication status | Published - 2002 Aug |
Keywords
- Freeze-dry
- Freezing rate
- Gelation
- Shelf-life
- Surimi
ASJC Scopus subject areas
- Food Science