Evaluation of the quality of frozen surimi using suwari reaction speed and activation energy

This study investigated possible differences in the suwari reaction among surimi and examined the possibility of using measurements obtained during the analysis of the suwari reaction as measures of quality. The changes in breaking strength during the suwari reaction of six kinds of frozen surimi, c...

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Veröffentlicht in:	CYTA: journal of food 2018-01, Vol.16 (1), p.723-729
Hauptverfasser:	Yamada, Koki, Kajita, Takayuki, Matsumiya, Masahiro, Fukushima, Hideto
Format:	Artikel
Sprache:	eng
Schlagworte:	Activation energy Bream energía de activación evaluación de calidad Fish frozen surimi Gadus chalcogrammus quality evaluation reacción suwari Species Surimi surimi congelado Suwari reaction
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