Changes in the Properties of Edible Surimi Films during Storage

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  • WENG Wu Yin
    Bioengineering College of Jimei University
  • OSAKO Kazufumi
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • TANAKA Munehiko
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology

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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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Abstract

<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>

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