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Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage
- Jia, Ru, Jiang, Qingqing, Kanda, Maki, Tokiwa, Jun, Nakazawa, Naho, Osako, Kazufumi, Okazaki, Emiko
- Food hydrocolloids 2019 v.90 pp. 254-265
- disulfide bonds, drip loss, freezing, frozen storage, gels, hydrocolloids, ice, storage temperature, storage time, surimi, water holding capacity
- The effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels with different freezing conditions were evaluated. Heated surimi gels were frozen by quick or slow freezing and stored at −40 °C, −20 °C, or −10 °C for 12 weeks. Results showed that ice crystal size and structural damage increased after frozen storage, and it was greater in two-step heated gels than in direct heated gels. Drip loss increased after frozen storage, with higher drip loss in two-step heated gels. The disulfide bond content decreased after frozen storage, and these changes were more notable in two-step heated gels. In direct heated gels, the breaking force increased with the frozen storage period, but in two-step heated gels, breaking force decreased in the first two weeks and then increased. Moreover, the degree of quality deterioration increased with slower freezing rates, higher storage temperatures, and longer storage periods. From the above, it was concluded that changes in ice crystal formation, water holding capacity, and physical properties of frozen surimi gels were affected by the heating processes, and the gel properties could maintain to a major extent by quick freezing and low temperature storage.