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Frozen surimi was thawed, mixed with 10 150 water by weight, and the mixtures were ground with 3.0 NaCl. The salt-ground meats were preheated at 25°C and subsequently heated at 90°C for 30 min. Breaking strength (BS) and breaking strain (bs) of the gels were measured as a function of preheating time, and gel stiŠ-ness was calculated as Gs＝BS/bs. The results were: (1) The maximum values of BS and Gs of the heated gels exponentially rose with the increase in protein concentration in the gels, whereas the increasing modes of bs values were diŠerent from with those of BS and Gs. However, it was clear that the maximum levels of all these measures were higher in the order of the gels from 2nd＜2nd (special)＜A＜SA grade.

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A study was made to clarify the temperature dependence of the gel forming ability of frozen surimi from walleye pollack. The salt-ground meat was preheated at a deˆnite temperature in the range of 5 and 75°C for varying periods (preheated gel), and followed by heating at 90°C for 30 min (two-step heated gel). Changes in breaking strength ( BS ) and breaking strain (bs) of both the preheated and two-step heated gels were measured in association with the preheating time, and their maximum values recorded. When preheating at a temperature between 5 and 35°C, the rate of change in BS was dependent on temperature, where BS reached the maximum faster at higher temperature. When the meat was preheated at 40°C and over, the rate of the change in BS was independent of temperature, and BS decreased with time. At 70°C and over, BS remained at the same level with the progress of time. It was further found that there was a good positive correlation between BS and the gel stiŠness (Gs＝BS/bs) of all the two-step heated gels formed through the preheating at a temperature between 5 and 35°C.