Characteristics of Two-Step Heating Gels from Frozen Surimi with a Food Additive Containing TGase or a Bovine Plasma Powder.

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Other Title
  • ＴＧａｓｅ製剤または牛血しょう粉末を添加して調製したかまぼこゲルの特徴
  • TGase製剤または牛血漿粉末を添加して調製したかまぼこゲルの特徴
  • TGase セイザイ マタハ ウシ ケッショウ フンマツ オ テンカシテ チョ

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Two-step heating gels (kamaboko gels) were prepared from walleye pollack frozen surimis of SA and 2nd grades with a 0.3% food additive containing transglutaminase (TGase) or a 0.5% bovine plasma powder by heating at 90°C for 30 minutes after preheating at a fixed temperature between 10 and 80°C.<br>The characteristics of the kamaboko gels were evaluated from the breaking strength, breaking strain, and spring constant as a function of the preheating time.<br>A positive correlation was found between the breaking strength and the spring constant with a high correlation coefficient. The correlation was not affected by the grade of frozen surimi, temperature or duration of the preheating.<br>A linear relation between the breaking strength and the spring constant of kamabako gels without the additive agreed well with that of the gels with a bovine plasma powder, but did not agree with the additive containing TGase.<br>These results suggested that the kamaboko gels produced with a food additive containing TGase are more heterogeneous in quality compared to those of the other two products.

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