The viability of using ohmic "resistance" heating as a process alternative to
inactivating the heat-stable softening enzyme in Pacific whiting surimi was
investigated. A fast heating rate through the enzyme-active temperature range
would reduce the damage to the gelling network in surimi-based products.
Simulating the ohmic heating process in surimi...
Freezing is one of the important technologies for preservation of foods.
In this project, using surimi as a food model, thermophysical properties of frozen
foods were evaluated and the freezing process was simulated using a finite
element package.
To measure temperature-dependent thermal conductivity, a line-source
probe system was used. Effects...
Cathepsin B was the most active cysteine proteinase in the Pacific whiting
(Merluccius productus) fish fillet, and cathepsin L in surimi when the activities of the
most active cysteine proteinases (cathepsin L, B, and H) were compared. Cathepsin L
showed maximum activity at 55°C in both fish fillet and surimi,...
Surimi is a seafood product which is used to manufacture restructured products
such as artificial crab and lobster. Surimi is produced from fish fillets by washing to
remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and
mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4
to 10) on surimi gels made from Pacific Whiting (Merluccius
productus) was investigated. Gel-forming ability was measured
by the torsion test. In general, surimi gels
increased in gel strength with increased pH. Breaking shear
stress increased to a...
Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50-
70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15
min). This proteolytic activity results in the softening of surimi gels. Bovine plasma
protein (BPP) is the most effective of the food-grade inhibitors used to...
Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi
was investigated. An ohmic heating apparatus was developed using two rhodium-coated
stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer,
and voltage and current transducers. Rapid heating associated with the ohmic process
quickly inactivated endogenous proteinase(s),...
The abundance and low fat content of Pacific whiting
support Its use for the production of surimi. The
degradation of muscle proteins by myxosporidian secreted
proteinase(s) has been associated with its soft texture.
High residual activity is retained through the washing
process used in the production of surimi and precludes...