EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY AND GEL-FORMING PROPERTIES OF SURIMI FROM TWO SPECIES.

Type of article: Article

Summary

THE EFFECTS OF CYCLIC FREEZING AND THAWING UPON THE QUALITY OF FROZEN SURIMI OF TWO SPECIES WERE STUDIED WITH RESPECT TO SOL VISCOSITY, SOL RIGIDITY CHANGES DURING THERMAL PROCESSING AND STRUCTURAL FAILURE PROPERTIES OF THE COOKED GEL. A TORSION TEST REVEALED THAT INCREASING THE NUMBER OF FREEZE-THAW CYCLES REDUCED THE STRENGTH AND DEFORMABILITY OF BOTH SAND TROUT AND ALASKA POLLACK SURIMIS. DRAMATIC CHANGES WERE INDUCED IN THE ALASKA POLLACK RIGIDITY THERMOGRAM. THE RIGIDITY THERMOGRAMS OF SAND TROUT AND ALASKA POLLACK WERE SIGNIFICANTLY DIFFERENT, AS WERE THEIR RESPONSES TO FREEZE-THAW ABUSE AND LOW TEMPERATURE: 277 AND 313 K (4 AND 40 DEG C) PRETREATMENTS.

Details

Original title: EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY AND GEL-FORMING PROPERTIES OF SURIMI FROM TWO SPECIES.
Record ID : 1987-1051
Languages: English
Publication date: 1986
Source: Source: J. Food Sci.
vol. 51; n. 4; 1986.07-08; 951-956; 1004; 8 fig.; 32 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Mince; Organoleptic property; Surimi; Fish; Freezing-thawing