Physical characteristics of surimi seafood as affected by thermal processing conditions

Texture, color and microbiological characteristics of surimi seafood were m easured at three processing temperatures (93 degrees, 85 degrees, and 75 de grees C) and various times (0-120 min),The time required to provide a zero aerobic plate count at 93 degrees, 85 degrees, and 75 degrees C was 5, 15, and 15 min, respectively, Both thermal processing temperature and time affe cted whiteness and sheer strain of surimi seafood, As the thermal processin g temperature and time increased, the shear strain and whiteness decreased. The higher the thermal processing temperature end longer time, the lower w ere the shear strain and whiteness. Results indicated 15 min at 75 degrees or 85 degrees C were the optimum thermal processing conditions.