Kinetic Study on Gelation of Fish Meat Sol

Abstract

Kinetic study on the gelation of fish meat sol was performed with an assumed reaction sequence to program the software for control of gel strength of kamaboko. Four different states, raw, gelation-possible, gelation-impossible and gelled state, were assumed for fish meat sol during the heating process of kamaboko. Raw state was changed into gelationpossible one, and then changed into gelation-impossible or gelled one. Parameters for the reactions were estimated to minimize the sum of the squares of the difference of computed value from corresponded data value. At higher temperature than 32.9°C, the rate of the reaction from gelation-possible state to gelation-impossible one was higher than that from raw to gelation-possible one. Simulations were tried with the estimated values, and the results could explain the relationship between heating condition and gel strength successfully.