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Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:

Hoffman, Justine D.

Abstract:

The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...

Resource Type:

Masters Thesis

Full Text:

storage of a frozen product and to find new applications for fish proteins, which could lead to a wider
Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Creator:

Kang, Ey Jung

Abstract:

The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...

Resource Type:

Masters Thesis

Full Text:

term frozen storage. At the time of gel preparation, each treatment was adjusted to maintain 2% salt