水産練り製品のゲル形成に及ぼすワカメ脂質添加の影響

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  • The Effect of Undaria pinnatifida Lipid on Gel Formation of the Surimi Food Products
  • スイサン ネリセイヒン ノ ゲル ケイセイ ニ オヨボス ワカメ シシツ テンカ ノ エイキョウ

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To examine the benefits of using Undaria pinnatifida residue, in this study, we added U. pinnatifida lipids to surimi gels and measured the breaking strength (BS), breaking strain (bs), and gel stiffness (Gs = BS/bs) of the gels. Extracted U. pinnatifida lipids equivalent to 0% (control) or 1% weight of frozen surimi were added, and directly heated gels and two-step heated gels were prepared. Gas chromatography revealed that U. pinnatifida lipids were composed of many ω3 polyunsaturated fatty acids. BS of the directly heated gels was not significantly different from that of control gel. On the other hand, bs was significantly decreased compared with that of control gel. BS of the two-step heated gels tended to decrease compared with that of control gel, whereas bs did not show any significant changes. The BS and Gs values indicated that U. pinnatifida lipids had little effect on gel formation. Overall, it was revealed that the addition of U. pinnatifida lipids to surimi gels suppressed the increase of BS in the setting process. Therefore, U. pinnatifida lipids might have inhibited network formation and suppressed setting of the gels.

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