SETTING RESPONSE OF ALASKA POLLOCK SURIMI COMPARED WITH BEEF MYOFIBRILS

Physicochemical properties of surimi after preincubation at 25-50-degr ees-C and beef myofibrils at 25-60-degrees-C for up to 8 hr prior to c ooking at 80-degrees-C for 20 min were evaluated by a torsion test and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. Shea r stress and true shear strain of surimi were more sensitive to pH cha nges than beef myofibrils. Maximum gel strength was found at almost-eq ual-to pH 7 for surimi and pH 6 for beef myofibrils. The myofibrils sh owed no setting effect at any preincubation temperatures examined, whi le surimi showed an optimum setting effect at 25-degrees-C. Incorporat ion of beef myofibrils into surimi resulted in decrease of shear stres s and true shear strain values.