Quality of Kamaboko Gels from Walleye Pollack Frozen Surimis of Different Grades with Bovine Plasma Powder.

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  • 等級の異なるスケトウダラ冷凍すり身のかまぼこ品質に対する牛血しょう粉末添加の影響
  • 等級の異なるスケトウダラ冷凍すり身のかまぼこ品質に対する牛血漿粉末添加の影響
  • トウキュウ ノ コトナル スケトウダラ レイトウ スリミ ノ カマボコ ヒンシ

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Abstract

Six kinds of walleye pollack frozen surimis of different grades were subjected to the preparation of kamaboko gels with and without the addition of 0.5% bovine plasma powder. The quality of the kamaboko gels thus obtained was evaluated by measuring the gel properties such as the breaking strength, breaking strain, gel strength, and spring constant. It was found that the addition of bovine plasma powder remarkably enhanced the gelling ability of all kinds of frozen surimis, although the apparent increment in gel properties of the kamaboko was larger in the frozen surimi of lower grade than that of higher grade. However, the quality of the kamaboko gel prepared from the frozen surimi of lower grade on addition of plasma was still remained inferior to that from the highest grade without the addition of plasma. These results also supported our previous conclusion that the gelling of frozen surimi with bovine plasma powder proceeded via slightly different way as compared to the case without plasma.

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