N. Lee et al., A NEW SIMPLE METHOD FOR EVALUATION OF CHA RACTERISTIC GEL-FORMING ABILITY OF WALLEYE POLLACK FROZEN SURIMI IN A FACTORY, Nippon Suisan Gakkaishi, 63(6), 1997, pp. 977-984
It is known that in the gelation of salt-ground meat from walleye poll
ack surimi, favorable setting temperature appears to be at around 25 d
egrees C, and the changing profile of gel strength of kamaboko gel as
a function of setting at 40 degrees C varies among the preparations of
frozen surimi. At a setting temperature of 40 degrees C, there was a
general trend that the breaking strength of kamaboko gel formed from h
igh grade surimi changed in a biphasic manner: on increase at an early
stage of the setting and a subsequent decrease at a later stage, whil
e the breaking strength of the gel from low grade surimi reduced in a
monophasic manner. We showed that there is a good correlation between
the maximum value of breaking strength of kamaboko gel attained throug
h the setting at 25 degrees C and the changing rate of breaking streng
th of kamaboko gel as a function of the setting time at 40 degrees C.
On the basis of these findings, we proposed a simple and quick method
for evaluating the characteristic gelling ability of walleye pollack f
rozen surimi for practical use in a factory.