Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia
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- Onibala Hens
- The United Graduate School of Agriculture Science, Kagoshima University
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- Takayama Tetsuya
- Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University
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- Shindo Jo
- Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University
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- Hayashi Seiichi
- Laboratory of Food Chemistry, Faculty of Fisheries, Kagoshima University
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- Miki Hidemasa
- Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University
Bibliographic Information
- Other Title
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- Influence of Freshness on Occurrence of
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Abstract
In order to investigate the gel-forming ability of tilapia muscle with freshness-lowering of its raw fish, the heat-induced gels from salt-ground meat of tilapia (i.e., tilapia paste: TP) were evaluated by the K value, jelly strength test, and the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).<br> When TP prepared from the fresh raw fish (K value=16%) was heated at 80°C for 20 and 120min, its heat-induced gels showed a desirable texture with high elasticity corresponding to that of surimibased products (i.e., kamaboko) on the market. The TP heated at the setting (suwari) temperature (40°C) for short time (20min) could produce a soft elasticity at high fresh conditions of raw fish below 17% of K value. The disintegration or degradation (himodori) could be controlled under the high fresh conditions of raw fish.<br> Accordingly, it was suggested that the tilapia muscle with the high freshness below 17% of K value could produce an available gel by setting and reducing of himodori.
Journal
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- Fisheries science
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Fisheries science 63 (2), 276-280, 1997
The Japanese Society of Fisheries Science
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Details 詳細情報について
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- CRID
- 1390282679404752256
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- NII Article ID
- 130003742063
- 10004869529
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- NII Book ID
- AA10993718
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- NDL BIB ID
- 4209706
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- ISSN
- 09199268
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed