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Total aerobic plate count (APC), shear stress, shear strain, and color of fresh Pacific whiting surimi stored at 5°C were determined at day 0, 1, 3, 5, and 7. Frozen surimi was prepared with four levels of cryoprotectams (0, 3, 6, and 9%) and was compared with fresh surimi for gelforming 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.
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Pipatsattayanuwong et al. (1995) studied this question.
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