Physical characteristics of surimi seafood as affected by thermal processing conditions

J. S. Shie, Jae W. Park

Research output: Contribution to journalArticle

43 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

ASJC Scopus subject areas

  • Food Science

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