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 language | English |
|---|---|
| Pages (from-to) | 287-290 |
| Number of pages | 4 |
| Journal | Journal of Food Science |
| Volume | 64 |
| Issue number | 2 |
| Publication status | Published - 1999 Mar 1 |
| Externally published | Yes |
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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 journal › Article
}
TY - JOUR
T1 - Physical characteristics of surimi seafood as affected by thermal processing conditions
AU - Shie, J. S.
AU - Park, Jae W.
PY - 1999/3/1
Y1 - 1999/3/1
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
UR - http://www.scopus.com/inward/record.url?scp=0032926829&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0032926829&partnerID=8YFLogxK
M3 - Article
VL - 64
SP - 287
EP - 290
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 2
ER -