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Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat
| Content Provider | Semantic Scholar |
|---|---|
| Author | Techaratanakrai, Bodin Nishida, Moemi Igarashi, Yuki Watanabe, Manabu Okazaki, Emiko Osako, Kazufumi |
| Copyright Year | 2011 |
| Abstract | Squid Todarodes pacificussuwari gels, set at various temperatures and times, and acid-induced kamaboko gel, which was prepared by soaking suwari gel in 5% acetic acid for 20 h, were studied to evaluate the mechanical properties that are affected by setting conditions. Unset squid meat paste did not form a gel when soaked in acetic acid. The breaking strength of both suwari gel and acid-induced kamaboko gel showed a tendency to increase with setting temperature and time. SDS-PAGE analysis of suwari gel and acid-induced kamaboko gel, which were set at various temperatures and times, showed that myosin heavy chain (MHC) was observed at 30°C only for the first hour. The intensity of the MHC band at 30°C gradually decreased with setting time, while the intensity of the polymer band gradually increased with setting time. These results suggest that the protein-protein bonds in suwari gel affect the final texture of acid-induced kamaboko gel. Based on the analysis of the mechanical properties, and in consideration of the fact that the purpose of this experiment was to reduce energy usage, the best setting condition was determined to be 40°C for 3 h. |
| Starting Page | 439 |
| Ending Page | 446 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| DOI | 10.1007/s12562-011-0344-9 |
| Alternate Webpage(s) | http://www2.kaiyodai.ac.jp/~mwat/webwatanabe/images/lab/26-a.lab.pdf |
| Alternate Webpage(s) | https://doi.org/10.1007/s12562-011-0344-9 |
| Volume Number | 77 |
| Journal | Fisheries Science |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
