Surimi Gel Colors as Affected by Moisture Content and Physical Conditions

Abstract

Colors (CIE L*, a*, and b*) of Alaska pollock (7'heragra chalcogramma) and Pacific whiting (Me&c&s productus) surimi gels were evaluated and related to compositional and physical conditions during preparation and measurements. Ten samples were used in each treatment. Water addition, sample size, species, cooking and test temperatures, and freeze/thaw affected lightness (L*) and yellowness (b*) values, while outside light conditions at measurement did not affect colors. Greenness (-a*) values were less affected by all conditions.

Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

“…However, L* values of all FDS samples used in this study were lower than that found for freeze-dried saithe surimi reported by Shaviklo et al (2010b), freeze dried threadfin bream surimi reported by Musa et al (2005) and Huda et al 2001 or air-dried Alaska pollock (Theragra chalcogramma) surimi (Park 1995).…”

Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

“…This fact, suggests that the combination of sodium alginate or MTGase with corn starch (0.8%) was good enough to bind the water during the chilled storage. The role of alginate as a water binder has been reported by various authors (PARK, 1995;LEE et al, 1997;ROSELL;ROJAS;DE BARBER, 2001). On the other hand, the Careche and Borderías (1998), this fish muscle was rated between good and high.…”

“…The homogenate was filtered through gauze and centrifuged for 10 minutes at 345 x g to remove air bubbles. glutamine γ-glutamyltransferase) is an enzyme capable of catalyzing acyl-transfer reactions leading to cross-linking of proteins such as myosin, peptides, and primary amine by forming covalent bonds between the ε-amino group of lysyl residues and the γ-carboxamide group of glutaminyl residues of adjacent proteins (LEE et al, 1997;SUKLIM et al, 2004;PARK, 2005). The optimal activity of this enzyme is reached at 40-50 °C (URESTI et al, 2004;RAMÍREZ et al, 2006) although its activity has been reported from 0-70 °C (MOTOKI; SEGURO, 1998;AJINOMOTO..., 2009).…”

“…The colour of the samples was determined on a HunterLab Mini Scan MS/S-4000S (Hunter Associated Laboratory Inc., Reston, VA) using the CIE Lab scale (D65/10º), where L* and b* were the parameters measured on the restructured products, as described by Park (1995).…”

Application of Response Surface Methodology to study the effect of different calcium sources in fish muscle-alginate restructured products

“…Gel colour was determined on a Hunterlab Mini Scan MS/S-4000S (Hunter Associated laboratory Inc., reston, VA) (d65/10º) using the CIe lab values, originally defined by the Commission Internationale de l´eclairage: lightness, l*; redness, a* and yellowness, b* of samples were evaluated on the restructured raw cores (diameter = 19 mm; height = 12 mm) as described by Park (1995). Six determinations were performed for each formulation.…”