Quality Changes of Commercial Surimi-based Products after Frozen Storage

摘要

In a preliminary study to clarify the factors affecting the quality deterioration of surimi-based products, the physical properties and drip loss of five different types of commercial surimi-based products (Itatsuki-kamaboko, Chikuwa, Satsuma-age, Datemaki, and Hanpen) at different freezing conditions were evaluated. After frozen storage, the breaking strength and breaking strain of Itatsuki-kamaboko, which is a two-step-heated surimi gel without starch, decreased with frozen storage, while for the other products, which are direct-heated gels containing starch, the breaking strength and breaking strain increased. Drip loss increased after frozen storage, and the thawing drip was higher with Itatsuki-kamaboko than with other products. These changes were notable in samples subjected to slow freezing than subjected to quick freezing. Moreover, the results of physical properties and drip loss corresponded to the change in sensory characteristics. Thus, the quality change in frozen surimi-based products might be correlated to not only the freezing conditions but also the heating methods and ingredients used.