EFFECT OF HEATING RATE ON REDUCTION OF HIMODORI IN HEAT-INDUCED GEL OF FISH PASTES

Common mackerel Scomber japonicus was used for the experiments as an e asy-to-disintegrate species. The occurrence of himodori (disintegratio n) due to the difference of heating rate was investigated in the fish pastes heated at 60 degrees C in a water bath. It was judged from the modified himodori-index that himodori in the center of heat-induced ge l occurred more easily than that of the surface, because of the differ ence in their heating rates. Also, chemical changes due to himodori we re proved by reduction of myosin heavy chain in the heat-induced gel. Thus, it was suggested that the occurrence of himodori could be reduce d by rising the heating rate more than 1.0 degrees C/min at least in t he center of fish pastes as far as the range of temperatures from 50 t o 60 degrees C.