Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 29 Issue 6
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- Pages.754-760
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- 1996
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Effect of Washing and Additives on Gel Formation of Squid Surimi
- LEE Nahm-Gull (Department of Food Science and Technology, Pukyong National University) ;
- CHO Young-Je (Department of Food Science and Technology, Pukyong National University)
- Published : 1996.11.01
Abstract
Effects of washing and additives on the texture of squid surimi gel which has been known to hard to gelation due to high protease activities and many water solubles were studied by SDS-PAGE, compression test, jelly strength and transmission electron microscopy analysis (TEM). Myosin (205 kDa) heavy chain was the major protein in water soluble fractions. It was impossible to make a gel after washing of the minced squid meat. These results suggested that squid (Todarodes pacificus) minced meat does not need a washing for good jelly products.