Physical Properties of Heated Surimi Gel Containing Emulsified High Amylose Rice Gel

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  • 乳化米ゲルの添加による魚肉すり身加熱ゲルの物性制御
  • ニュウカ ベイ ゲル ノ テンカ ニ ヨル ギョニク スリミ カネツ ゲル ノ ブッセイ セイギョ

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<p>In order to develop fish paste products with novel textures, “rice gel” prepared from high-amylose rice porridge was mixed with walleye pollock surimi, and a heat-induced gel was prepared. The physical properties of the gel were investigated by dynamic viscoelastic measurement and penetration test. High-amylose rice gel showed high emulsifying properties when mixed with oil. When the emulsified rice gel was mixed into walleye pollock surimi, both directly heated gel and two-step heated gel yielded greater breaking strength and break strain when compared to the same gels without oil. In particular, the two-step heated gel showed unique properties that differed from the conventional Kamaboko gel. Moreover, when the emulsified high-amylose rice gel was added to surimi, the changes in the physical properties of directly heated gel and two-step heated gel were different with regard to both penetration test and dynamic viscoelasticity measurement results.</p>

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