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

Abstract 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 °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