QUALITY OF KAMABOKO GELS FROM WALLEYE POL LACK FROZEN SURIMIS OF DIFFERENT GRADES WITH BOVINE PLASMA POWDER

Six kinds of walleye pollack frozen surimis of different grades were s ubjected to the preparation of kamaboko gels with and without the addi tion of 0.5% bovine plasma powder. The quality of the kamaboko gels th us obtained was evaluated by measuring the gel properties such as the breaking strength, breaking strain, gel strength, and spring constant. It was found that the addition of bovine plasma powder remarkably enh anced the gelling ability of all kinds of frozen surimis, although the apparent increment in gel properties of the kamaboko was larger in th e frozen surimi of lower grade than that of higher grade. However, the quality of the kamaboko gel prepared from the frozen surimi of lower grade on addition of plasma was still remained inferior to that from t he highest grade without the addition of plasma. These results also su pported our previous conclusion that the gelling of frozen surimi with bovine plasma powder proceeded via slightly different way as compared to the case without plasma.