Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization

Jungang Wang, Juming Tang, Jae W. Park, Barbara Rasco, Zhongwei Tang, Zhi Qu

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)


This research invetigated the potential of microwave assisted pasteurization systems (MAPS)for production of molded or thick sheeted products from Pacific whiting (PW)surimi. Prior to MAPS processing, a systematic study was conducted to evaluate the effect of heating rate on textural properties of PW gels by heating surimi paste from 3 °C/min to 24 °C/min. No gel was formed at a slow heating rate (3 °C/min). Gels with greater strength were achieved with higher heating rates. The heating pattern for the surimi pastes in microwave heating was predicted using a gellan gel model food in which 2% salt and 40% sucrose were added to adjust the dielectric properties. Prepackaged PW surimi paste in pouches were pasteurized to a similiar leathal lethalty for non-proteolytic Clostridium botulinum spores with MAPS or water bath as control. The breaking force and penetration distance of the PW surimi gels were significantly (P < 0.05)higher when processed in MAPS as compared to water bath.

Original languageEnglish
Pages (from-to)18-26
Number of pages9
JournalJournal of Food Engineering
Publication statusPublished - 2019 Oct


  • Gellan gel model food
  • Heating rate
  • Microwave-assisted pasteurization system (MAPS)
  • Pacific whiting surimi
  • Surimi gel strength

ASJC Scopus subject areas

  • Food Science


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