Changes in the Properties of Edible Surimi Films during Storage
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- WENG Wu Yin
- Bioengineering College of Jimei University
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- OSAKO Kazufumi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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- TANAKA Munehiko
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Bibliographic Information
- Other Title
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- 可食性すり身フィルムの保存中における性状変化
- カショクセイ スリミ フィルム ノ ホゾン チュウ ニ オケル セイジョウ ヘンカ
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Description
<p> This study was undertaken to investigate the changes in surimi film properties during storage. The b* value of surimi films gradually increased throughout storage at 40℃ and 40% RH, suggesting that browning reactions occurred during the storage period. The tensile strength and water vapor permeability of surimi films increased during storage, but the percent UV light transmission decreased. A high negative correlation (R2=0.92) between myosin heavy chain (MHC) content and b* value was observed, indicating that the Maillard reaction of MHC and reducing sugars formed by the hydrolysis of sucrose in acidic surimi solutions occurred during the storage of surimi films.</p>
Journal
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- Food Preservation Science
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Food Preservation Science 35 (2), 59-63, 2009
Japan Association of Food Preservation Scientists
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Keywords
Details 詳細情報について
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- CRID
- 1390291767593572736
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- NII Article ID
- 10029726389
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- NII Book ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL BIB ID
- 10289272
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed