Heat Gelation of Mince of Round Sardine

Abstract

Gel forming ability was investigated for the mince of round sardine. The mince was ground with its 3% wt of sodium chloride at 4°C for 20min and the resulting sol was heated to gel at 80°C for 30min. The texture of gels resembled that of sausage rather than of japanese style fish flesh flesh ge1, "kamaboko". In the range of 70° to 100°C, the gels were strengthened as heating temperature rose, however, they were weakened by standing the starting sol overnight at 4°C or by preheating the sol at 40°C before heating at 80°C. The gels were strengthened also by the additives, such as wheat flour, soybean flour, milk casein, egg white, whey protein concentrate, corn starch or soybean protein, and this was especially remarkable in the egg white. The gels containing 10% wt of the egg white and the same amount of water were somewhat strengthened by the further addition of more than 1% wt of sodium chloride, but they were not influenced by the addition of sodium pyrophosphate or by the regulation of their pH. Though the fats, such as lard and vegetable oils, weakened the gels, they improved organoleptic values.