Abstract
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 language | English |
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Pages (from-to) | 18-26 |
Number of pages | 9 |
Journal | Journal of Food Engineering |
Volume | 258 |
DOIs | |
Publication status | Published - 2019 Oct |
Bibliographical note
Publisher Copyright:© 2019
Keywords
- Gellan gel model food
- Heating rate
- Microwave-assisted pasteurization system (MAPS)
- Pacific whiting surimi
- Surimi gel strength
ASJC Scopus subject areas
- Food Science