论文信息 - Changes in the Properties of Edible Surimi Films during Storage

Changes in the Properties of Edible Surimi Films during Storage

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（R ２＝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.

K. Osako | Wuyin Weng | Munehiko Tanaka

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