The influence of changes in temperature during frozen storage of
Muen-surimi and
Kaen-surimi from Alaska pollack was investigated using materials in three different stages of freshness. The materials were designated tentatively as F, N, and B, respectively, in reducing order of freshness. Both
Muen- and
Kaen-surimi were kept at either -10°C or -20°C for approximately 13 months. In order to investigate the influence of temperature rise on the quality, both materials were stored at -20°C for fixed periods, and then subjected to an approximately 20-day exposure to -10°C before assessment of the quality.
The results of protein extractability and Kamaboko forming ability of
Muen-surimi showed that the quality change of the
Muen-surimi during frozen storage was not influenced by the freshness of materials, nor was it influenced by the duration of storage at -20°C prior to exposure to -10°C. However, the storage temperature had considerable influence on the quality change. On the contrary, the quality change of the
Kaen-surimi during frozen storage depended upon the freshness of materials. The
Kaen-surimi prepared from F deteriorated much more than those prepared from N and B. However, the frozen
Kaen-surimi was not influenced by the duration of storage at -20°C prior to exposure to -10°C.
In addition, it was presumed that the intermolecular bondings such as hydrogen bonds in the
Muen- and the
Kaen-surimi might be a cause for protein deterioration during frozen storage.
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