Abstract
The effect of reagents related to the non-covalent bonds of proteins, such as alcohols, polyols, and surface active agents, on the dynamic visco-elasticity of suwari gel from jack mackerel was studied. Storage modulus (G') and loss modulus (G'') of the gel increased by the addition of alcohols, such as methanol, ethanol, and n-propanol, but decreased by that of polyols, such as ethylene glycol, glycerol, sorbitol, and sucrose, and surface active agents, such as sodium laurate andsodium dodecylsulfate. With the rise of measuring temperature from 10 to 40°C, the G'and G''decreased in the gel with polyols added, but the decrement was not so large in the gel with surface active agents added. G'and G''slightly increased in the gel with methanol added but decreased in the gel with n-propanol added.
