SURIMI-BASED IMITATION CRAB CHARACTERISTICS AFFECTED BY HEATING METHOD AND END-POINT TEMPERATURE

被引:17
作者
BERTAK, JA
KARAHADIAN, C
机构
[1] UNIV MARYLAND,DEPT NUTR & FOOD SCI,COLLEGE PK,MD 20742
[2] FIRMENICH INC,PRINCETON,NJ
关键词
IMITATION CRAB; TEXTURE; FLAVOR; HEATING EFFECTS;
D O I
10.1111/j.1365-2621.1995.tb05658.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Sensory panel scores and Instron compression tests indicated baked and microwaved imitation crab legs were softer (P < 0.05) than unheated controls. Sensory scores further indicated that baked samples were softer (P < 0.05) and less chewy than microwaved samples. End point temperature to which samples were heated (71 degrees C and 93 degrees C) had no effect on results. No differences in moisture content were found among samples, but heated samples were lower (P < 0.05) in expressible moisture than unheated controls. Heating may have caused free water to rebind with starches in the product, thus decreasing expressible moisture, which contributed to decreases in firmness and chewiness.
引用
收藏
页码:292 / 296
页数:5
相关论文
共 53 条
[1]  
BAKANOWSKI SM, 1984, FOOD TECHNOL-CHICAGO, V38, P45
[2]  
BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911
[3]  
BOURNE MC, 1978, FOOD TECHNOL-CHICAGO, V32, P62
[4]  
BOURNE MC, 1978, FOOD TECHNOLOGY, V32, P72
[5]   SENSORY EVALUATION OF THE TEXTURE AND APPEARANCE OF 17 SPECIES OF NORTH-ATLANTIC FISH [J].
CARDELLO, AV ;
SAWYER, FM ;
MALLER, O ;
DIGMAN, L .
JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1818-1823
[6]  
Charley H, 1982, FOOD SCI
[7]   EFFECTS OF SPECIES AND STORAGE TIME ON MINCED FISH GEL TEXTURE [J].
CHENG, CS ;
HAMANN, DD ;
WEBB, NB ;
SIDWELL, V .
JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :1087-1092
[8]   WATER BINDING AND INGREDIENT DISPERSION PATTERN EFFECTS ON SURIMI GEL TEXTURE [J].
CHUNG, KH ;
LEE, CM .
JOURNAL OF FOOD SCIENCE, 1991, 56 (05) :1263-1266
[9]  
CRUICKSHANK SG, 1981, THESIS U MARYLAND CO
[10]   COMPARISON OF THE THERMOSTABILITY OF RED HAKE AND ALASKA POLLOCK SURIMI DURING PROCESSING [J].
DOUGLASSCHWARZ, M ;
LEE, CM .
JOURNAL OF FOOD SCIENCE, 1988, 53 (05) :1347-1351