Functional properties and shelf life of fresh surimi from Pacific whiting

Total aerobic plate count (APC), shear stress, shear strain, and color of fresh Pacific whiting surimi stored at 5 degrees C were determined at day 0, 1, 3, 5, and 7. Frozen surimi was prepared with four levels of cryoprotectants (0, 3, 6, and 9%) and was compared with fresh surimi for gel-forming ability. Fresh Pacific whiting surimi had a shelf life of 5 days. The gel functionality remained unchanged throughout the storage time. Strain values of fresh surimi were not different from those of frozen surimi with 9% cryoprotectants, but stress values of fresh surimi were almost three times higher than those of frozen surimi.