冷凍すり身のゲル形成能の新たな評価方法の構築

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  • Construction of a Novel Evaluation Method for Gel Forming Ability of Frozen Surimi
  • レイトウ スリミ ノ ゲル ケイセイノウ ノ アラタ ナ ヒョウカ ホウホウ ノ コウチク

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Gel-forming ability is the most important quality standard for frozen surimi. In Japan, breaking strength and breaking strain are used as indicators of gel formation. However, these values should be considered as independent indices for analyzing gel formation. Currently, the relationship between gel stiffness (breaking strength divided by the breaking strain) and breaking strength is used as a qualitative evaluation of the gelforming ability of surimi. We have attempted a novel quantitative evaluation of the gel-forming ability using the length of the line (L value) in the diagram between breaking strength and gel stiffness. This evaluation method can be used as an indicator of the overall properties of the gel, as it includes breaking strength and breaking strain components. Additionally, the gel-formation rate was determined by dividing the L value by the setting time.

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