Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage Conditions (Englisch)

In: Journal of Food Science   ;  67 ,  6  ;  2072-2078  ;  2002

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ABSTRACT: 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.

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Fletcher, G.C. / Summers, G. / Corrigan, V. / Cumarasamy, S. / Dufour, J.P. | 2002
2362
Sensory and Nutritive Qualities of Food - Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres
Fletcher, G.C. / Summers, G. / Corrigan, V. / Cumarasamy, S. / Dufour, J.P. | 2002
2375
Sensory and Nutritive Qualities of Food - The Effects of Water Extract of Polygonatum Odoratum (Mill) Druce on Insulin Resistance in 90% Pancreatectomized Rats
Choi, S.B. / Park, S. | 2002
2375
The Effects of Water Extract of Polygonatum Odoratum (Mill) Druce on Insulin Resistance in 90% Pancreatectomized Rats
Choi, S.B. / Park, S. | 2002
2380
Sensory and Nutritive Qualities of Food - Consumer Acceptability of Viscosity in Processed Tomato Products by African-American, Latino, and Prototypical Consumer Groups
Claybon, K.T. / Barringer, S.A. | 2002
2380
Consumer Acceptability of Viscosity in Processed Tomato Products by African‐American, Latino, and Prototypical Consumer Groups
Claybon, K.T. / Barringer, S.A. | 2002
2385
Sensory and Nutritive Qualities of Food - Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat Bread
Ryan, K.J. / Homco-Ryan, C.L. / Jenson, J. / Robbins, K.L. / Prestat, C. / Brewer, M.S. | 2002
2385
Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat Bread
Ryan, K.J. / Homco‐Ryan, C.L. / Jenson, J. / Robbins, K.L. / Prestat, C. / Brewer, M.S. | 2002
2391
Physical and Sensory Characteristics of Reduced‐Fat Breakfast Sausages Formulated With Barley β‐Glucan
Morin, L.A. / Temelli, F. / McMullen, L. | 2002
2391
Sensory and Nutritive Qualities of Food - Physical and Sensory Characteristics of Reduced-Fat Breakfast Sausages Formulated With Barley b-Glucan
Morin, L.-A. / Temelli, F. / McMullen, L. | 2002
2397
Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence Spectroscopy
Wold, J.P. / Mielnik, M. / Pettersen, M.K. / Aaby, K. / Baardseth, P. | 2002
2397
Sensory and Nutritive Qualities of Food - Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence Spectroscopy
Wold, J.P. / Mielnik, M. / Pettersen, M.K. / Aaby, K. / Baardseth, P. | 2002
2405
Sensory and Nutritive Qualities of Food - Bioconversion of Egg Cholesterol to Pro-vitamin D Sterols with Tetrahymena Thermophila
Valcarce, G. / Nusblat, A. / Florin-Christensen, J. / Nudel, B.C. | 2002
2405
Bioconversion of Egg Cholesterol to Pro‐vitamin D Sterols with Tetrahymena Thermophila
Valcarce, G. / Nusblat, A. / Florin‐Christensen, J / Nudel, B.C. | 2002
2410
Sensory and Nutritive Qualities of Food - Effect of Paprika (Capsicum annum) on Color of Spanish-type Sausages During the Resting Stage
Fernández-Lopez, J. / Pérez-Alvarez, J.A. / Sayas-Barberá, E. / Lopez-Santoveña, F. | 2002
2410
Effect of Paprika (Capsicum annum) on Color of Spanish‐type Sausages During the Resting Stage
Fernández‐López, J. / Pérez‐Alvarez, J.A. / Sayas‐Barberá, E. / López‐Santoveña, F. | 2002
2415
Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In Barrels
Gutiérrez Afonso, V.L. | 2002
2415
Sensory and Nutritive Qualities of Food - Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In Barrels
Gutiérrez Afonso, V.L. | 2002
2420
Sensory and Nutritive Qualities of Food - Preference Mapping of Domestic-Imported Jasmine Rice for U.S.-Asian Consumers
Suwansri, S. / Meullenet, J.-F. / Hankins, J.A. / Griffin, K. | 2002
2420
Preference Mapping of Domestic/Imported Jasmine Rice for U.S.‐Asian Consumers
Suwansri, S. / Meullenet, J.‐F. / Hankins, J. A. / Griffin, K. | 2002
2432
Sensory and Nutritive Qualities of Food - Color Changes of Tomato Purees During Storage at Freezing Temperatures
Calligaris, S. / Falcone, P. / Anese, M. | 2002
2432
Color Changes of Tomato Purees During Storage at Freezing Temperatures
Calligaris, S. / Falcone, P. / Anese, M. | 2002
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