Volume Change Accompanied with Sol-Gel Transition of Fish Meat Sol

Abstract

The volume changes of 13 kinds of fish and other meat sol were measured by a dilatometer when the sol of meat paste was converted to gel by heating. The gel point, about 60°C, was ascer-tained by measuring rigidity. The volume change, V/V_sol, where V was the volume of meat paste after heating and V_sol that of sol at 10°C, did not depend on the setting property and the dis-integrating property reported by S_HIMIZU et al. and ranged from 1.015 to 1.046. Moreover, the value of V/V_sol was independent of the rigidity.