Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi

  • Takeuchi, Atsuyoshi (Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University) ;
  • Lee, Nam-Hyouck (Food Material Processing Technology Division, Korea Food Research Institute) ;
  • Cho, Young-Je (Department of Food Science and Technology, Pukyong National University) ;
  • Konno, Kunihiko (Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University)
  • Published : 2005.02.28
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Abstract

Additions of ground garlic, chili and ginseng powder did not affect the breaking force and strain of directly heated gel of Alaska pollack surimi. In comparison, these additives reduced the setting effect achieved by incubation of the salted surimi at $25^{\circ}C$, and resulted in a decreased breaking force and strain for the two step heated gel. Garlic almost completely inhibited the myosin cross-linking reaction, an important reaction for improving the gel properties occurring in the setting process. However, chili and ginseng powder minimally inhibited the cross-linking reaction. Thus, this study proposes that the mechanism for the suppression of the setting effect by chili and ginseng is different from that of garlic.

Keywords

References

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