KINETIC-ANALYSIS OF THE SOL-GEL TRANSITION OF FISH PASTE (SURIMI)

The change of rigidity which accompanies the sol-gel transition of fis h paste was analyzed using a kinetic approach. The enthalpy change, DE LTAH(not-equal), and the entropy change, DELTAS(not-equal) of activati on were 23.1 kJ mol-1 and -67 J mol-1 K-1, respectively. On the other hand, the enthalpy change, DELTAH of the transition reaction was estim ated to be 8.5J (g of protein)-1 using differential scanning calorimet ry, which converts to 25.6 kJ mol-1 based on the protein content. If t he mol of DELTAH is considered to be due to crosslinking in the gel, t hen the coincidence of DELTAH(not-equal) and DELTAH could be reasonabl e.