CHARACTERISTICS OF 2-STEP HEATING GELS FR OM FROZEN SURIMI WITH A FOOD ADDITIVE CONTAINING TGASE OR A BOVINE PLASMA POWDER

Two-step heating gels (kamaboko gels) were prepared from walleye polla ck frozen surimis of SA and 2nd grades with a 0.3% food additive conta ining transglutaminase (TGase) or a 0.5% bovine plasma powder by heati ng at 90 degrees C for 30 minutes after preheating at a fixed temperat ure between 10 and 80 degrees C.The characteristics of the kamaboko ge ls were evaluated from the breaking strength, breaking strain, and spr ing constant as a function of the preheating time. A positive correlat ion was found between the breaking strength and the spring constant wi th a high correlation coefficient. The correlation was not affected by the grade of frozen surimi, temperature or duration of the preheating . A linear relation between the breaking strength and the spring const ant of kamabako gels without the additive agreed well with that of the gels with a bovine plasma powder, but did not agree with the additive containing TGase. These results suggested that the kamaboko gels prod uced with a food additive containing TGase are more heterogeneous in q uality compared to those of the other two products.