工場内におけるスケトウダラ冷凍すり身のゲル化特性の簡易な新評価法 [in Japanese] A New Simple Method for Evaluation of Characteristic Gel Forming Ability of Walleye Pollack Frozen Surimi in a Factory [in Japanese]
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It is known that in the gelation of salt-ground meat from walleye pollack surimi, favorable setting temperature appears to be at around 25°C, and the changing profile of gel strength of kamaboko gel as a function of setting at 40°C varies among the preparations of frozen surimi. At a setting temperature of 40°C, there was a general trend that the breaking strength of kamaboko gel formed from high grade surimi changed in a biphasic manner: on increase at an early stage of the setting and a subsequent decrease at a later stage, while the breaking strength of the gel from low grade surimi reduced in a monophasic manner.<br>We showed that there is a good correlation between the maximum value of breaking strength of kamaboko gel attained through the setting at 25°C and the changing rate of breaking strength of kamaboko gel as a function of the setting time at 40°C.<br>On the basis of these findings, we proposed a simple and quick method for evaluating the characteristic gelling ability of walleye pollack frozen surimi for practical use in a factory.
NSUGAF 63(6), 977-984, 1997-11-15
The Japanese Society of Fisheries Science