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

Reynolds, John; Park, J.W.; Choi, Yeung Joon

doi:10.1111/j.1365-2621.2002.tb09503.x

Cited by 21 publications

(15 citation statements)

References 31 publications

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“…In comparison, fish sausage prepared from hake had a gel strength of~1,805 g mm (Cardoso et al 2008). The reological properties of freeze dried surimi powder stored at 2°C was reported to have quite similar reological properties with conventional frozen surimi in 1, 3 and 6 months but higher after 18 months of storage (Reynolds et al 2002). Thus, it is possible that the application of surimi powder in sausage would produce texture quality as good as frozen surimi in same period of storage.…”

Section: Resultsmentioning

confidence: 81%

“…Factor such as mixing fish flesh with cryoprotectants, drying method, drying temperature and lipid oxidation may affect the color of the surimi powder (Shaviklo et al 2010b). The study reported by Reynolds et al (2002) found that freeze dried surimi stored at 2°C and 22°C had lower whiteness around 18-28 points than conventional frozen surimi after 9 months of storage. However, the storage of freeze-dried surimi at −18°C could maintain the color characteristics of surimi powder during storage (Reynolds et al 2002).…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

2013

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The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P >0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P >0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P <0.05) than those of the control. However, the TPA values of SP100 and SP50 were still within the textural range of Malaysian commercial fish sausages. The water holding capacity, and emulsion stability of SP100 were significantly lower (P <0.05) than those of SP50 and the control. Of the cooking properties measured, SP100 had lower (P <0.05) cooking yield, moisture retention, and fat retention than the control. Quantitative descriptive analysis (QDA) performed by 12 trained panelists showed that sensory characteristic (hardness, cohesiveness, springiness, and chewiness) scores of SP100 were lower than those of SP50 and the control. The use of surimi powder in fish sausage did not differ with that of control in the term of color, odor, or oiliness scored by panelists. The drying process impacted the texture properties of surimi when it was used in fish sausage. However, the use of surimi powder in fish sausage formulation is still accepted since the TPA values of SP100 and SP50 were still within the textural range of Malaysian commercial fish sausages.

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Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

2013

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“…Reynolds et al . () showed that SSP values of Pacific whiting surimi decreased during 9 months of frozen storage regardless of freezing method, either slow, fast or freeze‐dried. From three‐way ANOVA the interaction of ingredient and method were significant ( P < 0.001) at each storage period evaluated (0, 3, 6, 9 and 12 months).…”

Section: Resultsmentioning

confidence: 98%

“…A similar trend was observed in other studies as well (Sultanbawa and Li‐Chan ; Reynolds et al . ; Zhou et al . ; Kang et al .…”

Section: Resultsmentioning

confidence: 99%

Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

Hunt

Park

2014

Journal of Food Quality

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Sodium bicarbonate (0.05%) and phosphate (0.3%) were combined individually with 5% sorbitol and 4% sugar as cryoprotectant in Alaska pollock surimi. Ten kilograms of prepared surimi were frozen either conventionally (C) (2‐in thick blocks; plate freezer), fast (F) (∼0.25‐in thick sheets; plate freezer), or slow (S) (2‐in thick blocks; blast freezer). The effect of ingredient (sodium bicarbonate [S] or phosphate [P]) and freezing method (C, F or S) were evaluated with regard to gel texture (puncture force and penetration distance), water retention ability, and chemical properties (salt‐soluble proteins [SSPs], total sulfhydryl groups and pH) at 0, 3, 6, 9, and 12 months frozen storage (−30C). Ingredient, freezing method, and frozen storage period were found to significantly (P < 0.05) affect puncture force, penetration distance, SSPs and water retention ability. Sodium bicarbonate combined with conventional and fast freezing tended to result in improved values for these measurements as well. Practical Applications Listing phosphate on the ingredient label of a product is sometimes viewed negatively by consumers. Therefore, finding ingredients to effectively replace phosphate without losing the positive functional abilities of phosphate would be desired. The ability of sodium bicarbonate to meet and exceed performance expectations of phosphate as a cryoprotectant of Alaska pollock fish proteins during 12 months of frozen storage would allow for the effective replacement of phosphate in this application.

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“…Alaska pollock is an important commercial species caught off the Alaska coast and the Bering Sea, and has been a good source for surimi production, yielding strong and cohesive gels (Reynolds and others 2002). Surimi is concentrated myofibrillar protein obtained from fish muscle, which has been mechanically deboned, washed, and mixed with cryoprotectants such as sugar and sorbitol.…”

Section: Introductionmentioning

confidence: 99%

Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles

Kang¹,

Hunt²,

Park³

2008

Journal of Food Science

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The effects of residual salt in surimi on physicochemical properties as affected by various freeze and thaw (FT) cycles were examined. Fresh Alaska pollock surimi was mixed with 4.0% sugar and 5.0% sorbitol, along with 8 combinations of salt (0.4%, 0.6%, 0.8%, and 1.0% NaCl) and sodium polyphosphate (0.25% and 0.5%), vacuum-packed, and stored at -18 degrees C until used. FT cycles (0, 6, and 9) were used to mimic long-term frozen storage. At the time of gel preparation, each treatment was appropriately adjusted to maintain 2% salt and 78% moisture. The pH decreased as residual salt increased during frozen storage. Salt extractable protein (SEP) decreased (P < 0.05) as FT cycles extended from 0 to 9. Regardless of residual salt and phosphate concentration during frozen storage, whiteness value (L*- 3b*) decreased (P < 0.05) as FT cycles extended, except for samples with 0.4% salt/0.5% phosphate and 0.6% salt/0.25% phosphate. Water retention ability (WRA) and texture significantly (P < 0.05) decreased at higher salt content (0.8% and 1.0%) after 9 FT cycles, indicating higher residual salt concentration can shorten the shelf life of frozen surimi. Our study revealed lower residual salt concentration and higher phosphate concentration are likely to extend the shelf life of frozen surimi.

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

Cited by 21 publications

References 31 publications

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles

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