Thermal gel degradation (modori) in sardine surimi gels

Sardine (Sardina pilchardus) surimi gels set (50 degrees C or 60 degrees C) , or set and cooked (50 degrees C or 60 degrees C + 90 degrees C) for diffe rent times were studied in order to evaluate modori (thermal gel degradatio n). The texture data of the set gels were similar to data obtained previous ly in gels set at lower temperature that produced good kamaboko gels. Howev er, in gels set at 50 degrees C and 60 degrees C modori occurred upon cooki ng. Microscopically the set gels exhibited globular aggregated structures t hat became more compact when modori occurred. Results suggested that at mod ori temperature protein-protein bonding caused massive protein coagulation preventing the formation of a fibrillar matrix upon cooking.