Quality of Heated Gel from Walleye Pollack Surimi by Applying Joule Heat.

Abstract

Salt-ground meat from walleye pollack frozen surimi was quickly heated by applying joule heat. The velocity of heating was controlled by changing the time (40s-40min) required for a uniform rise in temperature of the meat from 5°C to 90°C. The quality of the heated gel was assessed by measuring get strength together with cross-linking of myosin havey chains, and compared with that of kamaboko gel prepared by ordinary heating with a thermo-bath. The gel strength of gel heated by joule heating became higher with a rise of heating velocity, and it was slightly superior to that of kamaboko gel. The cross-linking of myosin heavy chains (HC) did not occur during the heating of salt-ground meat by either method of heating. The contents of HC, actin, and other myofibrillar protein components were virtually unchanged among the heated gels formed by joule heating and by heating with a thermo-bath. These results indicated that the heated gel formed by applying joule heat was very similar in its quality to kamaboko gel, although the gel strength of the former was slightly higher than that of the latter.