Physicochemical properties of Pacific whiting surimi as affected by various freezing and storage conditions

J. Reynolds, J. W. Park, Y. J. Choi

    Research output: Contribution to journalArticlepeer-review

    23 Citations (Scopus)

    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 languageEnglish
    Pages (from-to)2072-2078
    Number of pages7
    JournalJournal of Food Science
    Volume67
    Issue number6
    DOIs
    Publication statusPublished - 2002 Aug

    Keywords

    • Freeze-dry
    • Freezing rate
    • Gelation
    • Shelf-life
    • Surimi

    ASJC Scopus subject areas

    • Food Science

    Fingerprint

    Dive into the research topics of 'Physicochemical properties of Pacific whiting surimi as affected by various freezing and storage conditions'. Together they form a unique fingerprint.

    Cite this