No abstract

Of various components in the muscle of Pacific mackerel, such as lipid, water soluble compound, lactic acid and a portion of dark tissue, the inhibiting effect on the gel forming ability of surimi were separately determined by measuring a change in jelly strength of kamaboko prepared from surimi in the presence of various amounts of those components.As the gel strength (J) of kamaboko was found to decrease exponentially with increasing amount of each component (W), the rate constant (kI) for inhibiting the development of gel strength was calculated from a slope of linear relation between log J and W. The kI values for the various factors indicated that the decreasing effect became strong in the following order; dark muscle< lipid=free water

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Salted meat paste and surimi (defrosted) were separately stored at various temperatures (2-45•Ž) to study the effect of temperature on the change in their gel forming ability by measuring

No abstract