Sodium Asocorbate Affects Surimi Gel‐forming Properties

摘要

ABSTRACTEffect of sodium‐L‐ascorbate (SA) on the gel‐forming properties of Alaska pollock surimi was studied with respect to optimum level, surimi quality, gel setting, vacuum chopping, freeze‐thaw and thermal stabilities, and salt and moisture levels. SA significantly improved gel cohesiveness and sensory firmness of fiberized products with maximum strengthening effect at a 0.2 level. Its effectiveness was directly related to surimi quality regardless of vacuum treatment indicating the unimportance of airborne oxygen. Freeze‐syneresis promoted by ascorbatc during frozen storage was moderated by the use of hydrox‐ypropylatcd‐mo