Heated gel forming ability of walleye pollack frozen surimis of various grades, as measured by physical properties of heated gel and its dependence on protein concentration

KITAKAMI SEIICHI, MURAKAMI YURIKO, YASUNAGA KOSAKU, ABE YOICHI, KATO NOBORU, ARAI KEN-ICHI

doi:10.2331/suisan.75.250

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Other Title

加熱ゲルの物性値とそのタンパク質濃度依存性から見た各種の等級のスケトウダラ冷凍すり身の加熱ゲル形成能
カネツゲルノブッセイチトソノタンパクシツノウドイソンセイカラミタカクシュノトウキュウノスケトウダラレイトウスリミノカネツゲルケイセイノウ

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Abstract

From ten lots of walleye pollack frozen surimis of various grades, the heated gels of different protein concentrations were prepared by adding 0-150% water. Breaking strength (BS), breaking strain (bs), and gel stiffness (Gs=BS/bs) were measured, and the effect of the protein concentration of the heated gel on their physical values was analyzed. The results were as follows: (1) Of all the surimis tested, the BS and Gs of the heated gel increased exponentially with the increase in the protein concentration of the heated gel. (2) The maximum values of BS and Gs of the heated gels formed without addition of water were higher in the order of SA>FA>A>KA>2nd grades of frozen surimi. (3) When BS was plotted against Gs, there was a close, positive correlation among those of the heated gels from the ten lots of frozen surimis of various grades. These results indicated that the heated gel forming ability, as measured by BS and Gs levels of the heated gel and its dependence on the protein concentration, is a useful parameter for judging the quality of walleye pollack frozen surimi.<br>

Journal

NIPPON SUISAN GAKKAISHI

NIPPON SUISAN GAKKAISHI 75 (2), 250-257, 2009

The Japanese Society of Fisheries Science

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