抄録
The quality of kamaboko gel prepared from walleye pollack surimi with sodium gluconate (Na-gluconate) was investigated in connection with the changes in myofibrillar protein accompanied with gelation. The gel stiffness of the kamaboko gel formed with Na-gluconate was higher than that with sorbitol at the same breaking strength, suggesting that the kamaboko gels with Na-gluconate were harder but not elastic. This characteristic of the kamaboko gel was mainly developed by the subsequent heating at 90°C, which caused no cross-linking reaction of myosin heavy chain. Furthermore, Na-gluconate strongly suppressed the progress of the myosin denaturation in the salt-ground meat. It was, therefore, suggested that Na-gluconate affected the formation of noncovalent intermolecular interaction between proteins through suppressing the myosin denaturation during preheating and promoted the production of the kamaboko gels with higher gel stiffness.
