Gel forming ability of walleye pollack frozen surimi-protein and its concentration dependency

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  • スケトウダラ冷凍すり身タンパク質のゲル形成能とその濃度依存性
  • スケトウダラ レイトウ スリミ タンパクシツ ノ ゲル ケイセイノウ ト ソノ ノウド イゾンセイ

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Abstract

  Frozen surimi was thawed, mixed with 10-150% water by weight, and the mixtures were ground with 3.0%NaCl. The salt-ground meats were preheated at 25°C and subsequently heated at 90°C for 30 min. Breaking strength (BS) and breaking strain (bs) of the gels were measured as a function of preheating time, and gel stiffness was calculated as Gs=BS/bs. The results were: (1) The maximum values of BS and Gs of the heated gels exponentially rose with the increase in protein concentration in the gels, whereas the increasing modes of bs values were different from with those of BS and Gs. However, it was clear that the maximum levels of all these measures were higher in the order of the gels from 2nd<2nd (special)<A<SA grade. (2) There was a close positive correlation between the maximum values of BS and Gs of the two-step heated gels ranging in protein concentration from 7 to 17%. The linear relations and their slopes were different depending on the grades of frozen surimi.<br>

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