Texture, color and microbiological characteristics of surimi seafood were measured at three processing temperatures (93°, 85°, and 75°C) and various times (0-120 min). The time required to provide a zero aerobic plate count at 93°, 85°, and 75°C was 5, 15, and 15 min, respectively. Both thermal processing temperature and time affected whiteness and shear strain of surimi seafood. As the thermal processing temperature and time increased, the shear strain and whiteness decreased. The higher the thermal processing temperature and longer time, the lower were the shear strain and whiteness. Results indicated 15 min at 75°or 85°C were the optimum thermal processing conditions.
|Number of pages||4|
|Journal||Journal of Food Science|
|Publication status||Published - 1999 Mar 1|
ASJC Scopus subject areas
- Food Science