On applying an additive containing TGase (Trans-glutaminase), kamaboko gels were prepared from six preparations of Walleye pollack frozen surimi with various grades through preheating at 25°C or 40°C for various durations.
The Characteristis of kamaboko gel were assessed by measuring the breaking strength together with breaking strain by a rheometer, and heuce the gel strength and spring constant were also evalueted.
The gelling property of the frozen surimis was clearly strengthened by the additive containing TGase. However, the quality of kamaboko gel produced from a low grade surimi (Such as 2nd grade) by applying the additive containing TGase was not comparable to that from a high grade frozen surimi such as SA without applying the same additive as above.
