Journal of The School of Marine Science and Technology,Vol.6 No.2
Effect of albumen powder on quality of heated gels formed from salt ground meats of arabesque greenling, walleye pollack frozen surimis and their mixture
Jun SUZUKI, Yohsuke FUJII, Seiichi KITAKAMI, Ken-ichi ARAI,
Satomi KOSEKI, and Noboru KATO
Abstract
The salt-ground meats of arabesque greenling (AG),walleye pollack (WP),and their mixture(AG＋WP)were preheated at 25or 40°C for up to 9hours with premixing 0～3％ albumen powder, and subsequently heated at 90°C for 30minutes to prepare two-step heated gels.Breaking strength (BS:g)and breaking strain (bs:cm)of the heated gels were measured by a rheometer and gel stiffness (Gs＝BS/bs)was evaluated.
Preheated at 25°C,the BS and bs of two-step heated gel from AG decreased with the preheating time,whereas the BS and bs of the heated gels from WP and (AG＋WP) were obviously increased with the preheating time,indicating the setting gel was formed.The maximum values of BS,bs,and Gs of the heated gel rose with increasing the albumen powder, and also with increasing the weight ratio of WP in the mixture.
Preheated at 40°C,all the BS and bs of the two-step heated gels from AG,WP,and (AG＋BS)reduced with the
preheating time, indicating the setting gel was not formed. The maximum values of BS, bs, and Gs rose with the
addition of albumen powder, and also with increasing the weight ratio of AG in the mixture.
These result indicate that the effect of addition of albumen powder in the salt-ground meat are evidently
different between the two heated gels prepared with and without through setting process.