The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality.

The quality of seasoned products of Alaska pollack (Theragra chalcogramma) roe declined dramatically during frozen storage. This research investigated the effects of processing sequence and frozen storage period on seasoned Alaska pollack roe product quality. In addition, the relationship between mechanical properties and protein composition of ovary membrane and eggshell was discussed.

Effects of tyndallization temperature on the sterility and quality of kamaboko.

In this study, kamaboko gels were tyndallized at various temperatures and sterilization efficiency and impact on quality parameters were assessed. The microbiological, physical, and chemical properties of kamaboko gels were determined throughout the tyndallization process. Superior sterilization efficiency was achieved by tyndallization at a higher temperature; and the combination of heat-induced germination and thermal inactivation of spores was proposed as the main reason.