Changes During Frozen Storage

The gel-forming ability of surimi made from fresh (one- to two-day-old) fish in good condition does not change significantly for up to one year when held at a constant temperature below — 20°C (21,22). However, when the surimi is stored at higher temperatures, the gel-forming ability gradually decreases; this is attributed to a decrease in extractable actomyosin subsequent to freeze denaturation of proteins (22). Temperature fluctuation during short-term transportation does not significantly reduce surimi quality. However, extended periods of temperature fluctuation (more than three weeks) do cause significant loss in quality (23).

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

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