The Effect of Setting on the Physical Properties of Surimi and Kamaboko under Various Water Content and Chopping Methods

抄録

The spotted shark surimi prepared with three different chopping methods and with 73-85% water content was setted at a temperature range of 30-90°C for 20min and 2h. The rigidity of surimi setted for 20min increased with increases in the setting temperature and high values were observed for surimi setted above 50°C in the thermal gelation curve. While, the maximum rigidity of surimi setted for 2h were obtained around 60-70°C. The maximal physical properties drop of setted surimi was observed a 79-82% water content except for cohesiveness. Although the surimi prepared with silent cutter showed excels in physical properties, the setting index at 30 and 40°C was less than those with grinder and mortar. The surimi setted at 30°C for 2h showed suwari characteristics as well as the maximum setting induced physical properties change index. Almost of the surimi setted at 40°C for 2h showed modori characteristics. On the other hand, the modori characteristics were not obvious for spotted shark surimi setted at 60°C.