抄録
White croaker and walleye pollack frozen surimis containing different amounts of Ca were manufactured through processing with CaCl2-washing, and gel-forming ability andcryostability were then investigated by measuring the myofibrillar Ca-ATPase activity, textural parameters of heat-induced gels and their protein subunit composition.
Although thse breaking strain of heatinduced gels noticeably decreased by Ca2+ permeated into the meat, the breaking strength increased markedly with an increase in the Ca content. An excellent gel texture was obtained in the frozen surimis containing about 5 mmol/kg of Ca.
The improved gel-forming ability and the myofibrillar Ca-ATPase activity hardly changed for 12 months at -30°C when frozen surimi contained less than 5 mmol/kg of Ca, but the frozen shelf-life was diminished when more than 12 mmol/kg of Ca was contained.
