Physical characteristics of surimi seafood as affected by thermal processing conditions

J. S. Shie, Jae W. Park

Research output: Contribution to journalArticle

42 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)287-290
Number of pages4
JournalJournal of Food Science
Volume64
Issue number2
Publication statusPublished - 1999 Mar 1
Externally publishedYes

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Seafood
surimi
seafoods
Hot Temperature
heat treatment
shears
Temperature
temperature
plate count
texture
Color
color

ASJC Scopus subject areas

  • Food Science

Cite this

Physical characteristics of surimi seafood as affected by thermal processing conditions. / Shie, J. S.; Park, Jae W.

In: Journal of Food Science, Vol. 64, No. 2, 01.03.1999, p. 287-290.

Research output: Contribution to journalArticle

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