Functional Properties and Shelf Life of Fresh Surimi from Pacific Whiting

SIRIPORN PIPATSATTAYANUWONG, Jae W. Park, MICHAEL T. MORRISSEY

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Total aerobic plate count (APC), shear stress, shear strain, and color of fresh Pacific whiting surimi stored at 5°C were determined at day 0, 1, 3, 5, and 7. Frozen surimi was prepared with four levels of cryoprotectams (0, 3, 6, and 9%) and was compared with fresh surimi for gelforming ability. Fresh Pacific whiting surimi had a shelf life of 5 days. The gel functionality remained unchanged throughout the storage time. Strain values of fresh surimi were not different from those of frozen surimi with 9% cryoprotectants, but stress values of fresh surimi were almost three times higher than those of frozen surimi.

Original languageEnglish
Pages (from-to)1241-1244
Number of pages4
JournalJournal of Food Science
Volume60
Issue number6
DOIs
Publication statusPublished - 1995
Externally publishedYes

Keywords

  • fresh surimi
  • Pacific whiting
  • shelf life

ASJC Scopus subject areas

  • Food Science

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    PIPATSATTAYANUWONG, SIRIPORN., Park, J. W., & MORRISSEY, MICHAEL. T. (1995). Functional Properties and Shelf Life of Fresh Surimi from Pacific Whiting. Journal of Food Science, 60(6), 1241-1244. https://doi.org/10.1111/j.1365-2621.1995.tb04565.x