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

Omar Shaban, Yoshihiro Ochiai, Shugo Watabe, Kanehisa Hashimoto

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

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
JournalNIPPON SUISAN GAKKAISHI
Volume51
Issue number11
DOIs
Publication statusPublished - 1985 Jan 1
Externally publishedYes

ASJC Scopus subject areas

  • Aquatic Science

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