Quality Changes in Alaska Pollack Meat Paste (“Surimi”) during Frozen Storage

Omar Shaban, Yoshihiro Ochiai, Shugo Watabe, Kanehisa Hashimoto

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


Some attempts were made to find the reasonable conditions of frozen storage of Alaska pollack meat paste (“surimi”). Small blocks of Alaska pollack surimi were kept frozen at -20°, -30°, -40°, -60° and —80°C for one year and changes in muscle protein composition, SDS-polyacrylamide gel electrophoretic and ultracentrifugal sedimentation patterns of muscle protein fractions, and gel (kamaboko)-forming ability were followed at due intervals. At — 20°C, myofibrillar proteins were gradually denatured, resulting in decreases of extra-ctability and gel-forming ability, and in changes of ultracentrifugal pattern. At — 30°C, denaturation of those proteins proceeded much more slowly than at — 20°C. In contrast, no or little denaturation of myofibrillar proteins occurred below — 40°C. It was concluded that — 30°C is the most reasonable temperature for a short term storage up to several months, whereas —40°C is preferable for a long term storage up to one year.

Original languageEnglish
Pages (from-to)1853-1858
Number of pages6
Issue number11
Publication statusPublished - 1985 Jan 1
Externally publishedYes

ASJC Scopus subject areas

  • Aquatic Science


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