Further Study on Quality of Walleye Pollack Frozen Surimi as measured by Heated Gel Forming Ability

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  • 加熱ゲル形成能からみたスケトウダラ冷凍すり身の品質に関する研究の展開

Abstract

Frozen surimi was thawed, ground with 3% NaCl upon addition of 0 to 150% water, and heated at 90 deg C for 30 min, with and without preheating at 25 deg C for several hours. The breaking strength (BS) and breaking strain (bs) of the heated gel were measured with a rheometer. Characteristic physical properties of the heated gel formed from walleye pollack frozen surimi were compared among those from 28 lots appeared on the market and 16 lots, freshly prepared in Alaska, U.S.A. The results obtained are; 1) There was a good, positive correlation among the maximum values of BS vs. Gs (=BS/bs) plots of the heated gels formed from 28 lots of frozen surimis on the market. The maximum value of BS vs. Gs plot was higher in the order of SA>FA>A>KA>RA>2nd grade of frozen surimi subjected to gel formation. Of only 5 lots, the relation among BS vs. Gs plots was slightly shifted from others, and the maximum values of BS vs. Gs plots belonged to those of KA to RA grade of surimi. 2) Sixteen lots of frozen surimi were obtained at Dutch Harbor in Alaska, half of which was prepared through a main (conventional) line (M), and another half was through a secondary (modified) line (S). The relation and level of the maximum values of BS vs. Gs plots from M line surimi were compatible with those from SA grade of surimi, whereas those of the heated gel from S line surimi were about equal to those from KA to RA grade of surimi.

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