Journal of The School of Marine Science and Technology,Vol.4 No.2
Functional effect of bovine plasma powder on quality of heat-induced gels with and
without setting of mixed salt-ground meats from walleye pollack and Pacific whiting.
The functional effect of bovine plasma on heat-induced gel formation of the mixture of salt-ground meats from
walleye pollack and Pacific whiting surimi was investigated in connection with preheating temperature.
The mixture of salt-ground meats was preheated at 30or 50゜C for several hours in the presence of 3% bovine
plasma powder, and subsequently heated at 90゜C for 20minutes to prepare two-step heated gel.
Preheating of the mixture of salt-ground meats with bovine plasma at 30゜C increased the breaking strength and
the gel stiffness of two-step heated gel. The maximum values of breaking strength were proportionally increased
with rising of the ratio of walleye pollack surimi in the mixture,but those of gel stiffness were not increased.On the
other hand,the preheating of the mixture with bovine plasma at 50゜C did not promote gel formation and consequently
the breaking strength as well as the gel stiffness of all of two-step heating gels remained lower values.
These results indicated that a functional effect of bovine plasma powder on the heat-induced gel formation of
salt-ground meats with and without setting was evidently different.