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Surimi Gel Colors as Affected by Moisture Content and Physical Conditions
Author(s) -
PARK JAE W.
Publication year - 1995
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.1365-2621.1995.tb05596.x
Subject(s) - lightness , whiting , food science , pollock , chemistry , water content , fish <actinopterygii> , mineralogy , fishery , mathematics , biology , geology , physics , optics , geotechnical engineering
Colors (CIE L*, a*, and b*) of Alaska pollock ( 7′heragra chalcogramma ) and Pacific whiting ( Mecs productus ) surimi gels were evaluated and related to compositional and physical conditions during preparation and measurements. Ten samples were used in each treatment. Water addition, sample size, species, cooking and test temperatures, and freeze/thaw affected lightness (L*) and yellowness (b*) values, while outside light conditions at measurement did not affect colors. Greenness (‐a*) values were less affected by all conditions.