Surimi‐Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature

Sensory panel scores and Instron compression tests indicated baked and microwaved imitation crab legs were softer (P < 0.05) than unheated controls. Sensory scores further indicated that baked samples were softer (P < 0.05) and less chewy than microwaved samples. End point temperature to which samples were heated (71°C and 93°C) had no effect on results. No differences in moisture content were found among samples, but heated samples were lower (P < 0.05) in expressible moisture than unheated controls. Heating may have caused free water to rebind with starches in the product, thus decreasing expressible moisture, which contributed to decreases in firmness and chewiness.