Physicochemical properties of Pacific whiting surimi as affected by various freezing and storage conditions

J. Reynolds, Jae W. Park, Y. J. Choi

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Effects of various freezing methods of surimi on the biochemical and physical properties, were examined. Stress values increased up to 3 mo and then decreased. Strain values significantly decreased over time, except freeze-dried surimi stored at -18°C. Yellowness (b*) of the freeze-dried surimi stored at 22°C increased significantly during storage. In addition, salt-extractable proteins (SEP) decreased while dimethylamine (DMA) increased. Freeze-dried surimi showed the highest SEP and the lowest DMA values after 9 mo storage. Electrophoretic patterns did not show any apparent damages to the MHC until 6 mo. At 6 and 9 mo, development of proteins with smaller molecular weights was observed, indicating proteolytic degradation during frozen storage.

Original languageEnglish
Pages (from-to)2072-2078
Number of pages7
JournalJournal of Food Science
Issue number6
Publication statusPublished - 2002 Aug 1
Externally publishedYes


ASJC Scopus subject areas

  • Food Science

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