Abstract
The effects of freeze-thaw cycles on the gel-formation ability of threadfin bream frozen surimi were studied.
The rheological properties of the gel were measured by rheometer. The rates of cross-linking reaction of
myosin heavy chain (MHC) of the gel were estimated by SDS-PAGE. Myosin head denaturation of surimi
was assessed by measuring its myofibrillar Ca-ATPase activity. Freeze-thaw cycles caused slightly
decreasing in Ca-ATPase of the threadfin bream frozen surimi. However, breaking strength, breaking strain
and MHC cross linking reaction were hardly changed by freeze-thaw cycle. From these results, it was found
that threadfin bream frozen surimi was less affected by the freeze-thaw cycle on gel-forming ability.
