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Preventive effect of polyols on the deterioration and demulsification of emulsified surimi during frozen storage.

Author(s) : OKAZAKI E., YAKU S., FUKUDA Y., et al.

Summary

An attempt was made to produce "emulsified frozen surimi" as a kind of intermediate material and succeeded in mixing a large amount of fish oil into Alaska pollack surimi. Though its gel-forming ability and water-holding capacity were high enough when fish oil was finely emulsified into the surimi, fish oil was released easily during the thawing process after frozen storage. To prevent this phenomenon, several kinds of polyols having different molecular weights were mixed with the emulsified surimi and subjected to frozen storage. It was found that the amount of released oil after thawing decreased by adding polyols and there was a good negative correlation between the logarithmic value of the amount of released oil and the concentration of the polyols. The study supports the manufacturing feasibility of emulsified frozen surimi containing a large amount of fish oil.

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Details

  • Original title: Preventive effect of polyols on the deterioration and demulsification of emulsified surimi during frozen storage.
  • Record ID : 2005-0291
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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