Abstract
Refrozen surimi loses gel forming ability while setting, for a variety of reasons. However, the setting
gel formation rate of refrozen surimi has yet to be analyzed. While some studies have investigated the
gel forming rate of frozen surimi, those studies focused solely on breaking strength and did not
consider the concept of breaking strain. Therefore, we analyzed the rate of the setting gel forming
ability using a novel analysis method that considered the concept of both breaking strength and strain.
The breaking strength and breaking strain of the setting gels, which were prepared by frozen and/or
refrozen surimi, were measured with a creep meter. The setting gel forming ability rate was calculated
by determining the length of the line in the graph between breaking strength and gel stiffness (gel
stiffness is the breaking strength divided by the breaking strain), and then, dividing the length by
setting time. The setting gel forming rate was calculated using a novel analysis method, and was
confirmed to be reasonable based on the analysis of SDS-PAGE patterns.
