Surimi Gel Colors as Affected by Moisture Content and Physical Conditions

JAE W. PARK

doi:10.1111/j.1365-2621.1995.tb05596.x

Surimi Gel Colors as Affected by Moisture Content and Physical Conditions

JAE W. PARK

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

114 Citations (Scopus)

Abstract

Colors (CIE L*, a*, and b*) of Alaska pollock (7′heragra chalcogramma) and Pacific whiting (Mecs productus) surimi gels were evaluated and related to compositional and physical conditions during preparation and measurements. Ten samples were used in each treatment. Water addition, sample size, species, cooking and test temperatures, and freeze/thaw affected lightness (L*) and yellowness (b*) values, while outside light conditions at measurement did not affect colors. Greenness (‐a*) values were less affected by all conditions.

Original language	English
Pages (from-to)	15-18
Number of pages	4
Journal	Journal of Food Science
Volume	60
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1995.tb05596.x
Publication status	Published - 1995 Jan

Keywords

color
moisture
surimi gel
temperatures

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1995.tb05596.x

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AB - Colors (CIE L*, a*, and b*) of Alaska pollock (7′heragra chalcogramma) and Pacific whiting (Mecs productus) surimi gels were evaluated and related to compositional and physical conditions during preparation and measurements. Ten samples were used in each treatment. Water addition, sample size, species, cooking and test temperatures, and freeze/thaw affected lightness (L*) and yellowness (b*) values, while outside light conditions at measurement did not affect colors. Greenness (‐a*) values were less affected by all conditions.

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KW - temperatures

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Surimi Gel Colors as Affected by Moisture Content and Physical Conditions

Abstract

Keywords

ASJC Scopus subject areas

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