冷凍すり身の再凍結が加熱ゲルの形成に及ぼす影響

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  • The Effect of Freeze-thaw Cycles on the Gelation of Heat-induced Gel from Frozen Surimi
  • レイトウ スリミ ノ サイトウケツ ガ カネツ ゲル ノ ケイセイ ニ オヨボス エイキョウ

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The effects of freeze-thaw cycles on the gelation of heat-induced gel from frozen surimi were studied. The rheological properties of the heated gel were measured by rheometer. The kinds of bands between the proteins of gel were estimated by solubilities of the gel for various solvents. Freeze-thaw cycles caused decreasing in breaking strength and breaking strain of the gel. The protein solubility rates of heated gel showed that rates of ionic bond and hydrogen bond were increased, whereas hydrophobic interaction, S-S bonding and more intensive bonding interaction were decreased by freeze-thaw cycles. From these results, it was suggested that the changes of protein solubility rates caused rheological property deterioration of the heated gel.

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