Surimi Gel Colors as Affected by Moisture Content and Physical Conditions

Jae W. Park

Research output: Contribution to journalArticle

82 Citations (Scopus)

Abstract

Colors (CIE L*, a*, and b*) of Alaska pollock (7′heragra chalcogramma) and Pacific whiting (Mecs productus) surimi gels were evaluated and related to compositional and physical conditions during preparation and measurements. Ten samples were used in each treatment. Water addition, sample size, species, cooking and test temperatures, and freeze/thaw affected lightness (L*) and yellowness (b*) values, while outside light conditions at measurement did not affect colors. Greenness (‐a*) values were less affected by all conditions.

Original languageEnglish
Pages (from-to)15-18
Number of pages4
JournalJournal of Food Science
Volume60
Issue number1
DOIs
Publication statusPublished - 1995
Externally publishedYes

Fingerprint

surimi
Color
Gels
gels
Merluccius productus
water content
Theragra chalcogramma
color
Cooking
Sample Size
cooking
Light
sampling
Temperature
Water
temperature
water
testing

Keywords

  • color
  • moisture
  • surimi gel
  • temperatures

ASJC Scopus subject areas

  • Food Science

Cite this

Surimi Gel Colors as Affected by Moisture Content and Physical Conditions. / Park, Jae W.

In: Journal of Food Science, Vol. 60, No. 1, 1995, p. 15-18.

Research output: Contribution to journalArticle

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