THE GEL DISINTEGRATION RATE AS ONE OF QUA LITY INDEXES OF FROZEN SURIMI

The relation between the heating temperature and Jelly strength (J.S.) of the gel made from fish meat pastes of 46 Walleye pollack frozen su rimis (SA grade, FA grade and 2 nd grade) was examined. It was found t hat J.S. of the gel increased once and subsequently decreased with the heating time at a temperature between 40 degrees C and 90 degrees C. The rate constant of the gel-disintegration (K-G) was estimated from J .S. of the gel after being heated for 20 minutes, and K-G Of the gel w hich was different due to grade of surimi at a heating temperature bel ow 60 degrees C was arranged in the following order; 2 nd grade >FA gr ade >SA grade. It was suggested that K-G Of the setting temperature co uld be used as one of the quality indexes of frozen surimi.