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Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization
- Wang, Jungang, Tang, Juming, Park, Jae W., Rasco, Barbara, Tang, Zhongwei, Qu, Zhi
- Journal of food engineering 2019 v.258 pp. 18-26
- Clostridium botulinum, Merluccius productus, dielectric properties, gelation, gels, heat, microwave treatment, model food systems, pastes, pasteurization, pouches, spores, sucrose, surimi, texture
- This research invetigated the potential of microwave assisted pasteurization systems (MAPS) for production of molded or thick sheeted products from Pacific whiting (PW) surimi. Prior to MAPS processing, a systematic study was conducted to evaluate the effect of heating rate on textural properties of PW gels by heating surimi paste from 3 °C/min to 24 °C/min. No gel was formed at a slow heating rate (3 °C/min). Gels with greater strength were achieved with higher heating rates. The heating pattern for the surimi pastes in microwave heating was predicted using a gellan gel model food in which 2% salt and 40% sucrose were added to adjust the dielectric properties. Prepackaged PW surimi paste in pouches were pasteurized to a similiar leathal lethalty for non-proteolytic Clostridium botulinum spores with MAPS or water bath as control. The breaking force and penetration distance of the PW surimi gels were significantly (P < 0.05) higher when processed in MAPS as compared to water bath.