Note. Effect of thermal history on the gelation of horse mackerel (T-murphyi) raw paste surimi-type

Fresh paste from horse mackerel (T. murphyi) surimi-type, was processed dur ing setting using (2%) KCl. The paste was subjected to different heating an d cooling cycles. The salt produced an improvement in kamaboko-type gel for mation. The heating and cooling cycles enhanced the setting process and imp roved textural quality of the resulting gel, mainly when the heating before cooling was slow. The setting process was characterized by several physica l parameters: storage module (G'), using an oscillatory rheological techniq ue, and apparent Young module (E), by means of mechanical compression tests . The enthalpic changes for gelification of the paste were determined using differential scanning calorimetry.