Effect of Bovine Plasma on Heat-induced Gelation of Salt-ground Meat from Walleye Pollack and Chum Salmon.

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  • 牛血しょう粉末を加えたスケトウダラとサケの予備加熱ゲルと二段加熱ゲルの品質
  • 牛血漿粉末を加えたスケトウダラとサケの予備加熱ゲルと二段加熱ゲルの品質
  • ウシ ケッショウ フンマツ オ クワエタ スケトウダラ ト サケ ノ ヨビ カ

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Abstract

Frozen surinis of walleye pollack and chum salmon were ground with 3.0% NaC1 in the presence and absence of 0.5% food additive containing bovine plasma. Each salt-ground meat was heated at 25°C or 40°C for varied durations (preheated gel), followed by heating at 90°C for 30 min to produce two-step heated (kamaboko) gel. Quality of the gels was evaluated from the change in gel properties as a function of the preheating time. The cross-linking profile of myosin heavy chains in each gel was also investigated. The results were as follows:<br>1) The gel properties (breaking strength and breaking strain) of the two-step heated gel were greatly enhanced by the addition of plasma powder to the salt-ground meat from both frozen surimis.<br>2) The gel-forming profile of the salt ground meats from both surimis induced by heating at 25, 40, and by subsequent heating at 90°C, were virtually unchanged by the addition of plasma powder.<br>It is thus evident that the characteristic gel-forming nature of the salt-ground meats from walleye pollack and chum salmon remained even if the plasma powder was added, although the gel properties of the two-step heated gel were mostly enhanced.

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