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Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles.
J Food Sci. 2008 Jun; 73(5):C347-55.JF

Abstract

The effects of residual salt in surimi on physicochemical properties as affected by various freeze and thaw (FT) cycles were examined. Fresh Alaska pollock surimi was mixed with 4.0% sugar and 5.0% sorbitol, along with 8 combinations of salt (0.4%, 0.6%, 0.8%, and 1.0% NaCl) and sodium polyphosphate (0.25% and 0.5%), vacuum-packed, and stored at -18 degrees C until used. FT cycles (0, 6, and 9) were used to mimic long-term frozen storage. At the time of gel preparation, each treatment was appropriately adjusted to maintain 2% salt and 78% moisture. The pH decreased as residual salt increased during frozen storage. Salt extractable protein (SEP) decreased (P < 0.05) as FT cycles extended from 0 to 9. Regardless of residual salt and phosphate concentration during frozen storage, whiteness value (L*- 3b*) decreased (P < 0.05) as FT cycles extended, except for samples with 0.4% salt/0.5% phosphate and 0.6% salt/0.25% phosphate. Water retention ability (WRA) and texture significantly (P < 0.05) decreased at higher salt content (0.8% and 1.0%) after 9 FT cycles, indicating higher residual salt concentration can shorten the shelf life of frozen surimi. Our study revealed lower residual salt concentration and higher phosphate concentration are likely to extend the shelf life of frozen surimi.

Authors+Show Affiliations

Oregon State University Seafood Laboratory and Department of Food Science and Technology, 2001 Marine Dr., St. 253, Astoria, OR 97103, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18576979

Citation

Kang, E J., et al. "Effects of Salinity On Physicochemical Properties of Alaska Pollock Surimi After Repeated Freeze-thaw Cycles." Journal of Food Science, vol. 73, no. 5, 2008, pp. C347-55.
Kang EJ, Hunt AL, Park JW. Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles. J Food Sci. 2008;73(5):C347-55.
Kang, E. J., Hunt, A. L., & Park, J. W. (2008). Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles. Journal of Food Science, 73(5), C347-55. https://doi.org/10.1111/j.1750-3841.2008.00753.x
Kang EJ, Hunt AL, Park JW. Effects of Salinity On Physicochemical Properties of Alaska Pollock Surimi After Repeated Freeze-thaw Cycles. J Food Sci. 2008;73(5):C347-55. PubMed PMID: 18576979.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles. AU - Kang,E J, AU - Hunt,A L, AU - Park,J W, PY - 2008/6/26/pubmed PY - 2008/10/10/medline PY - 2008/6/26/entrez SP - C347 EP - 55 JF - Journal of food science JO - J Food Sci VL - 73 IS - 5 N2 - The effects of residual salt in surimi on physicochemical properties as affected by various freeze and thaw (FT) cycles were examined. Fresh Alaska pollock surimi was mixed with 4.0% sugar and 5.0% sorbitol, along with 8 combinations of salt (0.4%, 0.6%, 0.8%, and 1.0% NaCl) and sodium polyphosphate (0.25% and 0.5%), vacuum-packed, and stored at -18 degrees C until used. FT cycles (0, 6, and 9) were used to mimic long-term frozen storage. At the time of gel preparation, each treatment was appropriately adjusted to maintain 2% salt and 78% moisture. The pH decreased as residual salt increased during frozen storage. Salt extractable protein (SEP) decreased (P < 0.05) as FT cycles extended from 0 to 9. Regardless of residual salt and phosphate concentration during frozen storage, whiteness value (L*- 3b*) decreased (P < 0.05) as FT cycles extended, except for samples with 0.4% salt/0.5% phosphate and 0.6% salt/0.25% phosphate. Water retention ability (WRA) and texture significantly (P < 0.05) decreased at higher salt content (0.8% and 1.0%) after 9 FT cycles, indicating higher residual salt concentration can shorten the shelf life of frozen surimi. Our study revealed lower residual salt concentration and higher phosphate concentration are likely to extend the shelf life of frozen surimi. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18576979/Effects_of_salinity_on_physicochemical_properties_of_Alaska_pollock_surimi_after_repeated_freeze_thaw_cycles_ L2 - https://doi.org/10.1111/j.1750-3841.2008.00753.x DB - PRIME DP - Unbound Medicine ER -