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Effect of Frozen Storage and Other Processing Factors on the Quality of Surimi
Author(s) -
HSU S. Y.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05201.x
Subject(s) - leaching (pedology) , grinding , food science , chemistry , fish <actinopterygii> , mathematics , environmental science , materials science , metallurgy , fishery , biology , soil science , soil water
A split plot design was applied to study the effect of frozen storage on the quality attributes of surimi. Gel strength of surimi products was shown to be significantly (P<0.01) affected by storage and its three‐way or lower order interactions with leaching, grinding, setting and heating processes. Whiteness of the fish sausages was significantly (P<0.01) affected by storage and its interactions with leaching, grinding and heating processes. Significant interactions of storage with other process variables implies that the conventional single‐variable‐at‐a‐time strategy is inadequate to optimize the surimi processing system. Storage conditions should be included in optimization.