Abstract
The thermal measurements using a differential scanning calorimeter was done with 10 kinds of fish meat, cuttlefish meat paste, and chicken meat paste. The total enthalpy change, ΔH, accompanied with the thermal gelation of meat pastes were estimated. Consequently, it was found that the easy-setting meat and the easy-disintegrating meat required a small quantity of heat in order to change the structure. The setting index (S) and the disintegration index (D) reported by Shimizu et al. depends on the ΔH-values as follows; ΔH=-0.0074S+1.047 ΔH=-0.0038D+0.783. Namely, the easy-setting property or the easy-disintegrating property corresponds to the fact that these meat pastes easily changed by a small quantity of heat. On the other hand, the correlation could not be found between ΔH and the gel-strength reported by Shimizu et al.
