Causes of Inferior Gel-forming Ability of Salmon Surimi Paste

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  • Wan Jianrong
    Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University
  • Kimura Ikuo
    Central Research Laboratory, Nippon Suisan Kaisha Ltd.
  • Satake Mikio
    Central Research Laboratory, Nippon Suisan Kaisha Ltd.
  • Seki Nobuo
    Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University

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  • Causes of Inferior Gel forming Ability

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Salmon surimi has not been preferred commercially due to its poor gel formability resulting from the absence of setting response. The causes were investigated. It was found thatthe activity of transglutaminase extracted from the salmon surimi was too low to produce cross-linkedmyosin polymers and to set gels. In addition, the contents of myosin and Ca2+ were also lower than those in walleye pollack surimi. The inhibition of protease activity did not enhance the polymerization of myosin at all. Salmon actomyosin could be cross-linked in great extent by carp transglutaminaseand resulted in the gelation. Although the enzyme-inducedset gel was formed from salmon actomyosin paste, carp transglutaminase supplied to salmon surimi paste did not induce the myosin cross-linking nor did the gelation. This result suggests the presence of factors inhibiting the enzyme activityin the salmon surimi paste.

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