EFFECT OF BOVINE PLASMA ON HEAT-INDUCED GELATION OF SALT-GROUND MEAT FROM WALLEYE POLLACK AND CHUM SALMON

Frozen surinis of walleye pollack and chum salmon were ground with 3.0 % NaCl in the presence and absence of 0.5% food additive containing bo vine plasma, Each salt-ground meat was heated at 25 degrees C or 40 de grees C for varied durations (preheated gel), followed by heating at 9 0 degrees C for 30 min to produce two-step heated (kamaboko) gel. Qual ity of the gels was evaluated from the change in gel properties as a f unction of the preheating time. The cross-linking profile of myosin he avy chains in each gel was also investigated. The results were as foll ows: 1) The gel properties (breaking strength and breaking strain) of the two-step heated gel were greatly enhanced by the addition of plasm a powder to the salt-ground meat from both frozen surimis. 2) The gel- forming profile of the salt ground meats from both surimis induced by heating at 25, 40, and by subsequent heating at 90 degrees C, were vir tually unchanged by the addition of plasma powder. It is thus evident that the characteristic gel-forming nature of the salt-ground meats fr om walleye pollack and chum salmon remained even if the plasma powder was added, although the gel properties of the two-step heated gel were mostly enhanced.