Comparison of Effects of Plasma and Albumen Powders on the Physical Property of Heated Gels Formed from Salt-ground of Three Species Fish Frozen Surimi

Kato Noboru, Suzuki Yasuhiro, Kunimoto Mii, Kitakami Seiichi, Murakami Yuriko, Arai Kenichi

doi:10.3136/nskkk.57.26

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Other Title

三種の魚肉すり身製加熱ゲルの物性に及ぼす豚血漿と卵白粉末の添加効果の比較
サンシュノギョニクスリミセイカネツゲルノブッセイニオヨボスブタケッショウトランパクフンマツノテンカコウカノヒカク

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Abstract

For a two-step gel preparation, salt-ground frozen surimi from arabesque greenling and walleye pollack and their mixture were preheated at 25°C for up to 15h upon premixing with either 0-3% plasma or albumen powder, and subsequently heated at 90°C for 30min. Breaking strength (BS) and breaking strain (bs) of the heated gel were measured by a rheometer to determine gel stiffness (Gs=BS/bs). For the addition of 0.5-1.0% plasma and albumen powders, gel formation had similar characteristics. That is, these gels had 1) the same maximum values of BS and bs when either plasma or albumen powder was added ; 2) similar time courses of preheating-dependent changes in BS and bs values with either the addition of plasma or albumen powder ; and 3) characteristic physical properties with or without the addition of plasma or albumen powder, based on the relationship of Bs and Gs. On the other hand, the maximum values of BS and bs, as well as the characteristic relationship of BS and Gs, were slightly different for the heated gels formed with an addition of 3% plasma and albumen powders.

Journal

Nippon Shokuhin Kagaku Kogaku Kaishi

Nippon Shokuhin Kagaku Kogaku Kaishi 57 (1), 26-31, 2010

Japanese Society for Food Science and Technology

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