Surimi Gel Colors as Affected by Moisture Content and Physical Conditions

• Published in: Journal of Food Science
• Main Author: PARK, JAE W.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1995
• Subjects: alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05596.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1995.tb05596.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05596.x/fullpdf

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.