Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage Conditions |
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| Authors: | J. Reynolds J.W. Park Y.J. Choi |
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| Affiliation: | Author Choi is with Gyeongsang National Univ., Korea. Authors Reynolds and Park are with Oregon State Univ., Seafood Laboratory &Dept. of Food Science and Technology, 2001 Marine Drive, Astoria, OR 97103. Direct inquiries to author Park (E-mail: ). |
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| Abstract: | 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. |
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| Keywords: | freeze-dry surimi gelation freezing rate shelf-life |
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