Abstract
Moisture transfer characteristics of Alaska pollock (AP) surimi were investigated at various temperatures. The effective moisture diffusivity increased from 5.50 × 10−11 to 2.07 × 10−9 m2/s as the temperature increased from 30 °C to 90 °C. In order to investigate the mass and heat transfer characteristics of AP surimi, the simulation model was developed and evaluated by root-mean-square error (RMSE) (<2.95%). Rheological properties of AP surimi were investigated at different heating rates (1 °C/min, 5 °C/min, 10 °C/min, 20 °C/min and 30 °C/min). As heating rate increased to 20 °C/min and 30 °C/min, elastic modulus (G’) significantly diminished. The diminished G’ could be explained by impaired gel during temperature sweep supported by the predicted temperature distribution in the simulation model. Changes in moisture content of AP surimi during temperature sweep were also measured and predicted by the simulation model. The results showed the decreased amount of moisture content significantly increased as heating rate increased.
Highlights
Stress and strain are measured to assess the textural properties of surimi seafood products [1]
The objectives of this study were: (1) to develop heat and mass transfer simulation models to investigate the temperature and moisture distribution of surimi paste under cone-and-plate geometry during the temperature sweep test, and (2) to assess the rheological properties of surimi during the temperature sweep test at different heating rates based on the effect of temperature distribution and moisture loss of surimi
Results and Discussion diffusivity with the increase in temperature of surimi paste resulting in rapid moisture diffusion to the at elevated heating temperature
Summary
Stress and strain are measured to assess the textural properties of surimi seafood products [1]. Small-strain analysis has been widely used to elucidate the gelation mechanism of fish myofibrillar protein, i.e., the primary protein in surimi contributing to the texture properties of surimi seafood product [2,3,4]. The unique feature of small-strain analysis, such as SAOS, in surimi gelation is its ability to measure sol-gel transition properties in situ without disrupting the gel network structure of myofibrillar protein [2]. The transitional properties are usually measured using a temperature sweep mode in which the stress or strain within a linear viscoelastic region is applied to the specimen at constant frequency while ramping the temperature at a constant heating rate. The heating rate used in SAOS is an important parameter because the reaction time for Processes 2020, 8, 234; doi:10.3390/pr8020234 www.mdpi.com/journal/processes
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