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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.
Publication year - 2002
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.1365-2621.2002.tb09503.x
Subject(s) - chemistry , whiting , congelation , food science , dimethylamine , fish <actinopterygii> , chromatography , biochemistry , fishery , biology , physics , thermodynamics
Effects of various freezing methods of surimi on the biochemical and physical properties, were examined. Stress values increased up to 3 mo and then decreased. Strain values significantly decreased over time, except freeze‐dried surimi stored at ‐18 °C. Yellowness (b*) 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 mo storage. Electrophoretic patterns did not show any apparent damages to the MHC until 6 mo. At 6 and 9 mo, development of proteins with smaller molecular weights was observed, indicating proteolytic degradation during frozen storage.