TY - JOUR
T1 - Physical characteristics of surimi seafood as affected by thermal processing conditions
AU - Shie, J. S.
AU - Park, J. W.
PY - 1999
Y1 - 1999
N2 - 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.
AB - 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.
KW - APC
KW - Color
KW - Surimi seafood
KW - Texture
KW - Thermal processing
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U2 - 10.1111/j.1365-2621.1999.tb15884.x
DO - 10.1111/j.1365-2621.1999.tb15884.x
M3 - Article
AN - SCOPUS:0032926829
VL - 64
SP - 287
EP - 290
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 2
ER -