Changes in the Properties of Edible Surimi Films during Storage

Abstract

　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.