QUALITY OF FROZEN SEAFOOD ANALOG SUCH AS CRAB LEG TYPE AND SCALLOP ADDUCTOR TYPE PRODUCTS

The stick types of crab leg and scallop adductor analogs were frozen a nd stored at various temperatures (-10 to -35-degrees-C) for 2 months. The changes in the qualities of the sample were evaluated by measurin g jelly strength and free drip as well as with a sensory test. The jel ly strength and the content of the free drip increased with the storag e time at each storage temperature. These changes increased as the sto rage temperature went up from - 35 to - 10-degrees-C. The products whi ch were kept in the cold at - 10-degrees-C for 2 months released a lar ge amount of free drip and gave a feeling of very firm texture in sens ory evaluation, resulting in a loss of commercial value. The products stored at -20-degrees-C underwent deterioration within one month when they were thawed once during frozen storage. These results indicated t hat the quality of frozen seafood analog is largely affected by the st orage temperature along with the period of frozen storage.