Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles

E. J. Kang, A. L. Hunt, J. W. Park

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

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°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.

Original languageEnglish
Pages (from-to)C347-C355
JournalJournal of Food Science
Volume73
Issue number5
DOIs
Publication statusPublished - 2008 Jun

Keywords

  • Alaska pollock surimi
  • Freeze-thaw cycles
  • Frozen storage
  • Phosphate
  • Salinity

ASJC Scopus subject areas

  • Food Science

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