Determination of Setting Gel Forming Rate of Refrozen Surimi Using a Novel Quantitative Analysis Method

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  • ABE Shuji
    School of Bioscience and Biotechnology, Tokyo University of Technology
  • ASADA Takuma
    Bionics Program, Graduate School, Tokyo University of Technology
  • AKAZAWA Ryuta
    School of Bioscience and Biotechnology, Tokyo University of Technology
  • KAJIWARA Kazuhito
    School of Bioscience and Biotechnology, Tokyo University of Technology

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  • 新たな定量的な解析手法を用いた再凍結された冷凍すり身の坐りゲル形成速度の測定

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Refrozen surimi loses gel forming ability while setting, for a variety of reasons. However, the setting gel formation rate of refrozen surimi has yet to be analyzed. While some studies have investigated the gel forming rate of frozen surimi, those studies focused solely on breaking strength and did not consider the concept of breaking strain. Therefore, we analyzed the rate of the setting gel forming ability using a novel analysis method that considered the concept of both breaking strength and strain. The breaking strength and breaking strain of the setting gels, which were prepared by frozen and/or refrozen surimi, were measured with a creep meter. The setting gel forming ability rate was calculated by determining the length of the line in the graph between breaking strength and gel stiffness (gel stiffness is the breaking strength divided by the breaking strain), and then, dividing the length by setting time. The setting gel forming rate was calculated using a novel analysis method, and was confirmed to be reasonable based on the analysis of SDS-PAGE patterns.

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