Effect of egg white on the gelation of acetic acid-induced gel prepared from Alaska pollack surimi

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  • ABE SHUJI
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • AMEMIYA HIROKAZU
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • TANAKA MUNEHIKO
    Department of Home Economics, Kokugakuin Tochigi Junior College
  • LIMPISOPHON KANOKRAT
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • HANDA AKIHIRO
    Research Institute, Q. P. Corporation
  • OSAKO KAZUFUMI
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology

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  • スケトウダラ冷凍すり身から調製した酢じめゲルの形成に及ぼす卵白添加の影響
  • スケトウダラ レイトウ スリミ カラ チョウセイ シタ スジメ ゲル ノ ケイセイ ニ オヨボス ランパク テンカ ノ エイキョウ

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  The effect of egg white on the gelation of acetic acid-induced gel was studied. Setting gel, which was made of sol prepared by grinding frozen surimi with sodium chloride and set at 15°C for 24 h, was degraded by endogenous protease of Alaska pollack surimi when soaked in the acetic acid solution. However, addition of egg white and/or protease inhibitor (PI) led to acetic acid-induced gel. The breaking strength of acetic acid-induced gel with both egg white and PI was significantly stronger than those of acetic acid-induced gel with egg white or PI. These rcsults suggested that one of the effects of egg white on the gelation of acetic acid induced gel is its inhibitory effect of protease when soaked in acetic acid solution.<br>

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