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http://dx.doi.org/10.5657/KFAS.2019.0445

Effects of Freeze Molding on the Quality Characteristics of Alaska Pollock Theragra chalcogramma Surimi Snacks  

Chae, Jiyeon (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Jeong, Chungeun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Seonghui (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Mun, Sohyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Young-Mog (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Yoon, Minseok (Korea Food Research Institute)
Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung-Suck (Research Center for Industrial Development of Sseafood, Gyeongsang National University)
Ha, Sung-Kwon (Sunhae F&S Co., Ltd.)
Kwon, Sujeong (Sunhae F&S Co., Ltd.)
Yang, Jina (Sunhae F&S Co., Ltd.)
Cho, Suengmok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.5, 2019 , pp. 445-451 More about this Journal
Abstract
In the industrial production of fish snacks using frozen surimi, molding the surimi mixture requires an expensive automated machine. This study investigated the efficacy of freeze molding without machinery molding in the production of Alaska pollock Theragra chalcogramma surimi snacks. At 90 minutes after deep freezing at $-80^{\circ}C$, the cutting ease and shape retention of the surimi mixture were superior. The freezing-molded surimi snack had a higher TVB-N (total volatile basic nitrogen) level (3.59 mg/100 g) than that (1.50 mg/100 g) of the normally molded surimi snack. Freezing did not affect the microstructure of the surimi snack or its hardness, which is an important physical property of snack products. The freezing-molded and normally molded snacks did not differ significantly in terms of color or appearance, or in any other aspect of the sensory evaluation. Our findings demonstrate that freeze molding does not induce changes in the quality of surimi snacks. Therefore, molding by freezing treatment could be used to produce surimi snacks at small- and mid-sized seafood companies.
Keywords
Fish snack; Surimi snack; Freeze molding; Quality; Microstructure;
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