Elaboration of Surimi-Based Products from Lisa Blanca (Mugil curema) with Different Thermal Treatments: Heat Transfer Modeling to Determine Cooking Time and Thermophysical Properties

Abstract

ABSTRACT Surimi-based products from lisa blanca (Mugil curema) were produced using different heating processes of steaming, boiling, frying, and baking. The cooking time, thermophysical properties, and overall acceptability of each product were determined. The specific heat (Cp) and density (ρ) of raw samples was determined by differential scanning calorimetry and by volume displacement with water, respectively. The temperature variation inside the surimi was measured by several thermocouples strategically placed. Experimental data of temperature and time were recorded and used to estimate thermal conductivity (k) and heat transfer coefficient (h) by nonlinear regression. A simulation of heat transfer was carried out by COMSOL Multiphysics 4.3 software. A sensory evaluation was performed with 100°C judges using a 9-point hedonic scale. The values of Cp and of raw surimi were 3768.56 ± 15.35 J/kg℃ and 1030 ± 15 kg/m3, respectively. The experimental cooking time of surimi was 120 and 65 min for the baking and boiling processes, respectively, and 50 min for steaming and frying processes. k and h were dependent on the thermal process used and could be used to calculate the process time of new products with different shapes and other operation conditions. The sensory evaluation of products indicated a good acceptance by consumers.