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

J. Reynolds; J. W. Park; Y. J. Choi

doi:10.1111/j.1365-2621.2002.tb09503.x

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

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

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

24 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 language	English
Pages (from-to)	2072-2078
Number of pages	7
Journal	Journal of Food Science
Volume	67
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.2002.tb09503.x
Publication status	Published - 2002 Aug

Keywords

Freeze-dry
Freezing rate
Gelation
Shelf-life
Surimi

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.2002.tb09503.x

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title = "Physicochemical properties of Pacific whiting surimi as affected by various freezing and storage conditions",

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.",

keywords = "Freeze-dry, Freezing rate, Gelation, Shelf-life, Surimi",

author = "J. Reynolds and Park, \{J. W.\} and Choi, \{Y. J.\}",

year = "2002",

month = aug,

doi = "10.1111/j.1365-2621.2002.tb09503.x",

language = "English",

volume = "67",

pages = "2072--2078",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "6",

}

TY - JOUR

T1 - Physicochemical properties of Pacific whiting surimi as affected by various freezing and storage conditions

AU - Reynolds, J.

AU - Park, J. W.

AU - Choi, Y. J.

PY - 2002/8

Y1 - 2002/8

N2 - 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.

AB - 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.

KW - Freeze-dry

KW - Freezing rate

KW - Gelation

KW - Shelf-life

KW - Surimi

UR - https://www.scopus.com/pages/publications/0036689350

U2 - 10.1111/j.1365-2621.2002.tb09503.x

DO - 10.1111/j.1365-2621.2002.tb09503.x

M3 - Article

AN - SCOPUS:0036689350

SN - 0022-1147

VL - 67

SP - 2072

EP - 2078

JO - Journal of Food Science

JF - Journal of Food Science

IS - 6

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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