Texture of surimi-canned corn mixed gels with conventional water bath cooking and ohmic heating

초록

The effect of moisture content in surimi-canned corn mixed gels (SCG) was measured using different heating methods (water bath heating (WBH) and ohmic heating (OH)). The degree of moisture migration of canned corn embedded in surimi with 5, 20, and 100% (corn alone) corn content was measured using image analysis and moisture content after cooking in a water bath (WB) (90 degrees C). To investigate the effects of water migration from canned corn on the SCG, the changes of textural properties of SCG prepared with WBH and OH were also studied. The amount of corn in the mixture was adjusted to 0, 5, 10, and 20% of the mixture. The modified hardness and modified cohesiveness of the mixture significantly decreased as the quantity of corn increased with both heating methods (P < 0.05). However, OH treated samples showed a smaller decrease in modified hardness and modified cohesiveness in comparison with WBH. The shear force of corn in the OH treated samples was higher than that cooked with WBH. There were no significant differences between the shear force of canned corn without heating and OH corn (P = 0.05). The mixed gels with OH showed significantly lower moisture loss (%) after heating than with WBH. The moisture content in the canned corn was also affected by the heating method used and the migration of water from the canned corn had an important role in the texture properties of SCG.

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