Quality of Kamaboko Gels from Walleye Pollack Frozen Surimis of Different Grades on Applying Additive Containing TGase.

Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time

“…After 5 h preheating, gel strength of SS grade surimi gel was approximately 600 g/cm 2 , whereas that of C grade surimi gel was approximately 100 g/cm 2 . These results indicate that the setting effect is stronger in SS grade surimi than in C grade surimi, as reported previously 19–23 . At 40°C, breaking strength, elongation and gel strength increased slightly up to 1 h and then decreased gradually for SS grade surimi gel, whereas these characteristics decreased after 1 h for C grade surimi gel and showed no increases at all.…”

“…In other words, these results suggest that modori is slightly stronger in C grade than in SS grade surimi gel. The behavior of gel strength during preheating, which was evaluated by a stretching test of SS and C grade surimi gels, were almost similar to the results of Abe et al , 19,20 who evaluated various grades of walleye pollack surimi using a penetration method. It has been reported that the difference between high‐ and low‐grade walleye pollack surimi in their gel‐forming ability is related to the polymerization ability of MHC by non‐disulfide covalent bonding during setting 21–23 …”

“…These results indicate that the setting effect is stronger in SS grade surimi than in C grade surimi, as reported previously. [19][20][21][22][23] At 40∞C, breaking strength, elongation and gel strength increased slightly up to 1 h and then decreased gradually for SS grade surimi gel, whereas these characteristics decreased after 1 h for C grade surimi gel and showed no increases at all. These results demonstrate that at 40∞C the response of paste from walleye pollack surimi to setting was positive initially but preheating beyond 1 h resulted in a weakening of the gels.…”

Myosin Denaturation and Cross-linking in Alaska Pollack Salted Surimi during Its Preheating Process as Affected by Temperature

“…The obtained profiles confirmed previous results (Abe et al, 1996) Ando, 1996). Thus, the MHC 2 detected in the fraction did not seem to be a member of the aggregated myosin.…”

“…The breaking force of the two-step-heated gel at 90°C for 30 min was also measured to study the effect of preheating on improvements in the final gel properties. The temperatures employed were 15°C, 25°C, 35°C, and 45°C (Abe et al, 1996). Both breaking force and strain were measured.…”