スケトウダラすり身加圧ゲルの加熱による性状変化

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タイトル別名
  • Control of Quality of Pressure-induced Gel from Walleye Pollack Surimi by Heat-treatment.
  • スケトウダラ スリミ カアツ ゲル ノ カネツ ニ ヨル セイジョウ ヘンカ

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The breaking strength of pressure-induced gel (P gel) from salted ground meat of walleye pollack surimi increases remarkably together with the change in subunit composition of myofibrillar (Mf) protein during storage at a low temperature (5°C). These changes in breaking strength and the subunit composition of Mf protein are unfavorable for fixing the quality of commercial P gel products. This study was carried out to discover whether the above changes are able to be controlled or not by the heat-treatment of P gel at high temperatures.<br> Thus, the P gel, after storage at 5°C, was subjected to heat-treatment at 90°C for 30 minutes (P-H gel). Although the heat-treatment of P gel caused a slight decrease in its break-ing strain together with a loss of its transparency, its breaking strength and subunit composition of Mf protein were practically unchanged. Subsequent storage of the P-H gel, thus prepared, at 5°C for 120h did not exert any unfavorable influence on the breaking strength, breaking strain, and subunit composition of Mf protein.<br> The results clearly indicated favorable conditions for fixation of the quality of P gel by heat-treatment.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 58 (11), 2055-2061, 1992

    公益社団法人 日本水産学会

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