Surimi seafood is a cooked gel product that utilizes fish protein from surimi to produce seafood analog products. Starch is the second most important ingredient used in the manufacture of surimi seafood due to its water holding ability and capacity to partially replace fish proteins while maintaining desired gel characteristics at a reduced cost. Typically, starch is added to surimi seafood formulations at 4-12%. Functional properties of surimi seafood to control wetness, stickiness, and/or thermal stability upon different storage and serving temperatures have been extensively studied using modified starches. There is a great need to review the role of starches in various applications of surimi seafood.

Thermal aggregation of cod myosin and Pacific whiting myosin were compared at different heating rates. Turbidity of Pacific whiting started to increase at 308C and decreased at .508C, and fluorescence intensity of ANS-myosin of both species was greater at slower heating rates at 20-808C. Storage modulus (G9) of cod myosin gradually increased as temperature increased resulting in more elastic gel at slower heating rates. G9 of whiting myosin rapidly increased at 308C, maximized at 45-488C and decreased afterward. The onset temperature of a decreased G9 shifted from 458C to 498C as heating rate increased from 0.58 to 28C/min. Whiting myosin heated at 28C/min retained more myosin heavy chain.

With the aim to establish a novel nanocarrier system with higher payload and higher photo-protection for deltamethrin (active ingredient) compared to solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC) were prepared by combining hot homogenization and sonication with different ratios of corn oil (liquid lipid) and beeswax (solid lipid). Compared to SLN, the incorporation of corn oil gave a higher payload, slower release rate and higher photo-protection for deltamethrin. Particularly, compared to beeswax solid lipid nanoparticles (BSLN), NLC gave a higher payload (approximately 1.79 times) with a high encapsulation efficiency (83.6%), higher photo-protection in direct photolysis (1.8 times) after 12 h exposure of ultraviolet light (UV) and in indirect photolysis (1.37 times) after 2 h exposure of UV in 2% (v/v) acetone solution used as a photosensitizer. This study demonstrated that novel nanocarrier possesses a wide range of applicability in protecting photo-labile compounds for the crop, food and pharmaceutical industries.

Three different solid byproducts (skin, frame, and refiner discharge) from Pacific whiting surimi manufacturing are a good resource for collagen extraction according to their total protein concentrations and other biochemical properties. Denaturation temperature of acid-soluble collagens was 23.3°C for refiner discharge, 21.7°C for skin, and 20.6°C for frame. Based on the functional properties, acid-soluble collagen from refiner discharge was the best and showed potential as an ingredient in processed food manufacturing.

A multi-frequency ohmic heating system with 30 Hz~1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20~70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity ( dc ) and absolute dielectric loss (⑀Љ) of Pacific whiting surimi paste increased with temperature and salt concentration; dc and ⑀Љ of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.