Effect of albumen powder on quality of heated gels formed from salt ground meats of arabesque greenling, walleye pollack frozen surimis and their mixture

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  • ホッケとスケトウダラおよび混合肉糊から調製した加熱ゲルの品質に対する乾燥卵白の添加効果

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Abstract

Preheated at 25°C, the BS and bs of two-step heated gel from AG decreased with the preheating time, whereas the BS and bs of the heated gels from WP and (AG+WP) were obviously increased with the preheating time, indicating the setting gel was formed. The maximum values of BS, bs, and Gs of the heated gel rose with increasing the albumen powder, and also with increasing the weight ratio of WP in the mixture.Preheated at 40°C, all the BS and bs of the two-step heated gels from AG, WP, and (AG+BS) reduced with the preheating time, indicating the setting gel was not formed. The maximum values of BS, bs, and Gs rose with the addition of albumen powder, and also with increasing the weight ratio of AG in the mixture.These result indicate that the effect of addition of albumen powder in the salt-ground meat are evidently different between the two heated gels prepared with and without through setting process.

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