Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles
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 pol...
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crwiley:10.1111/j.1750-3841.2008.00753.x 2024-04-28T07:53:29+00:00 Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles Kang, E.J. Hunt, A.L. Park, J.W. 2008 http://dx.doi.org/10.1111/j.1750-3841.2008.00753.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2008.00753.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 73, issue 5 ISSN 0022-1147 1750-3841 Food Science journal-article 2008 crwiley https://doi.org/10.1111/j.1750-3841.2008.00753.x 2024-04-08T06:54:50Z 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 °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 *− 3 b *) 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. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 73 5 C347 C355 |
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Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science Kang, E.J. Hunt, A.L. Park, J.W. Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles |
topic_facet |
Food Science |
description |
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 °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 *− 3 b *) 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. |
format |
Article in Journal/Newspaper |
author |
Kang, E.J. Hunt, A.L. Park, J.W. |
author_facet |
Kang, E.J. Hunt, A.L. Park, J.W. |
author_sort |
Kang, E.J. |
title |
Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles |
title_short |
Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles |
title_full |
Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles |
title_fullStr |
Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles |
title_full_unstemmed |
Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles |
title_sort |
effects of salinity on physicochemical properties of alaska pollock surimi after repeated freeze–thaw cycles |
publisher |
Wiley |
publishDate |
2008 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2008.00753.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2008.00753.x |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 73, issue 5 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2008.00753.x |
container_title |
Journal of Food Science |
container_volume |
73 |
container_issue |
5 |
container_start_page |
C347 |
op_container_end_page |
C355 |
_version_ |
1797572088672813056 |