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Physicochemical properties of Pacific whiting surimi as affected by various freezing and storage conditions.

Author(s) : REYNOLDS J., PARK J. W., CHOI Y. J.

Type of article: Article

Summary

Effects of various freezing methods on the biochemical and physical properties of surimi, were examined. Stress values increased up to 3 months and then decreased. Strain values significantly decreased over time, except freeze-dried surimi stored at -18°C. Yellowness 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 months of storage. At 6 and 9 months, development of proteins with smaller molecular weights was observed, indicating proteolytic degradation during frozen storage.

Details

  • Original title: Physicochemical properties of Pacific whiting surimi as affected by various freezing and storage conditions.
  • Record ID : 2003-2900
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 6
  • Publication date: 2002/08
  • Document available for consultation in the library of the IIR headquarters only.

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