Effects of Setting on the Gelation Characteristics of Frozen Mackerel Surimi Prepared by Alkaline Washing under Reduced Pressure

Setting조건이 감압 알칼리수세하여 제조한 고등어 냉동 Surimi의 Gel화 특성에 미치는 영향

  • Park, Hyung-Sun (Department of Food Science and Technology, Kyungsung University) ;
  • Park, Sang-Woo (Department of Food Science and Technology, Kyungsung University) ;
  • Yang, Seung-Taek (Department of Food Science and Technology, Kyungsung University)
  • 박형선 (경성대학교 식품공학과) ;
  • 박상우 (경성대학교 식품공학과) ;
  • 양승택 (경성대학교 식품공학과)
  • Published : 1998.10.01

Abstract

In this study, an attempt was made to obtain the optimum setting condition of frozen mackerel surimi prepared from alkaline washing under atmospheric, 660 and 560 mmHg pressure. Mackerel surimi were incubated at 15, 25, 35 and $45^{\circ}C$ for 2, 4, 6, 8 and 10 hr, respectively, followed by heating at $90^{\circ}C$ for 25 min to be cooked gel. The qualities of surimi gels were examined by analyzing the transglutaminase (TGase) activity, gel strength and scanning electron microscopy (SEM). For the preparation of mackerel surimi gel, optimum condition of setting was incubation at $35^{\circ}C$ for 6 hr.

Keywords

frozen mackerel surimi;optimum setting condition;transglutaminase activity;scanning electron microscopy