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- Title
Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage Conditions.
- Authors
Reynolds, J.; Park, J.W.; Choi, Y.J.
- 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.
- Subjects
SURIMI; EDIBLE fish storage; CRYOBIOLOGY; FOOD storage research; PRESERVATION of fishery products
- Publication
Journal of Food Science (Wiley-Blackwell), 2002, Vol 67, Issue 6, p2072
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2002.tb09503.x