Effect of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko.

• CHEN HUI-HUANG

  Department of Food Science, National Ilan Institute of Technology

Abstract

Four kinds of non-muscle proteins, including liquid egg white, plasma protein concentrate, wheat gluten and whey protein concentrate were added as gelation aid materials to horse mackerel surimi. Decrease in on-set temperature of first heat gelation and resolution degree were observed in the surimi containing these non-muscle proteins. Addition of plasma protein clearly increased the surimi rigidity, reflecting its excellent thermogelation ability. Addition of the proteins also enhanced the gel strength and cooking tolerance of heated surimi products (kamaboko). Plasma protein effectively increased the gel strength of kamaboko, giving a firm and elastic gel, which still had high gel strength in cooking under 70°C. Addition of the proteins also inhibited the browning of kamaboko during cooking.

Journal

• Fisheries science

  Fisheries science 66 (4), 783-788, 2000

  The Japanese Society of Fisheries Science

Keywords

• cooking tolerance
• egg white
• horse mackerel
• plasma protein
• surimi
• wheat gluten
• whey protein

Details

• CRID: 1390001204429734400
• NII Article ID: 130003903472
• NII Article ID: 10004859791
• NII Book ID: AA10993718
• DOI: 10.1046/j.1444-2906.2000.00127.x
• ISSN: 14442906
• ISSN: 09199268
• NDL BIB ID: 5501323
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5501323
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed