Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species

Abstract

The effects of cyclic freezing and thawing upon the quality of frozen surimi of two species were studied with respect to sol viscosity, sol rigidity changes during thermal processing and structural failure properties of the cooked gel. A torsion test, used to determine the strength of gels subjected to different thermal histories, revealed that increasing the number of freeze-thaw cycles reduced the strength and deformability of both sand trout and Alaska pollack surimis. Continuous monitoring of sol rigidity during thermal processing showed little changes in thermal transition temperatures caused by freeze-thaw abuse for either surimi but shifts occurred in overall rigidity levels. Particularly dramatic changes were induced in the Alaska pollack rigidity thermogram. The rigidity thermograms of sand trout and Alaska pollack were significantly different, as were their responses to freeze-thaw abuse and low temperature (4°C and 40"~) pretreatments.

Influence of texture ofsuwari gels onkamaboko gels made from sardine (Sardina pilchardus) surimi

“…These results suggest that the suwari network formed at the lowest temperature (25¡C) requires more time in order to ensure a gradual solÈgel transition process, so that longer setting will improve the textural characteristics of the kamaboko network even although the di †er-ences between the suwari gels are smaller. Higher values of texture parameters in gels set for longer time at 25¡C have been reported by Kim et al (1986) and Roussel and Cheftel (1988). Although gels set at 25¡C had lower GS than gels set at 35¡C, no di †erences were found in the TPA values for the two gels with the same setting time.…”

“…Di †erences in rigidity have also been related to intrinsic di †erences in the myosin and facility of myosin release from the thick Ðlament (Young et al 1992). For these reasons maximum rigidity values associated with the optimum setting temperature tend to change (Wu et al 1985 ;Kim et al 1986 ;Sano 1988 ;Carballo et al 1992 ;Montejano et al 1993). The temperature-dependent changes occurring in myosin which cause a reduction in G may also be connected with intrinsic myosin thermostability.…”

Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

“…Torsion analysis was performed according to the method of Kim, Hamann, Lanier, and Wu (1986) using bologna samples of 28.7 mm length (30-mm thick samples removed using a 12 mm dia cork borer and then trimmed). Plastic disks designed to fit the torsion apparatus were glued onto the samples with cyanoacrylate glue (Loctite Ò 404, Instant adhesive, Loctite Corporation, Newington, CT, USA).…”

Differential Scanning Calorimetry

“…Salt addition also induced shifts in denaturation transition to lower temperatures and decreased enthalpies of denaturation (Park and Lanier 1989). The effect of cyclic freezing and thawing on the DSC curves was found to be marginal, whereas other factors, such as salt addition, had a greater infl uence (Kim et al 1986). The addition of sugar or salt to leached fi sh muscle induced a stabilisation or destabilisation of the myofi brillar proteins, respectively.…”