Changes in the Water Holding Capacity of
Surimi Caused by the Addition of Water and Sodium Chloride and by the Subsequent Heat Treatment Yoshiaki Akahane*2 and Yutaka Shimizu*3
Changes in the states of water in frozen surimi of Alaska pollack during grinding with water (25%) and Nacl (2.5%), and the subsequent heating (90°C, 120°C), were investigated. The water in
surimi was categorized into three types:
Ip,
IIp and
IIIp, by using our press method. Type
Ip water, to be regarded as bulk phase water, increased with adding water into thawed
surimi, whereas types
IIp plus
IIIp water, tightly immobilized in protein network, changed little. However, the type
Ip water in ground
surimi markedly decreased with the addition of NaCl while types
IIp plus
IIIp water increased, according to the hydration of the proteins. After the salt-ground surimi was heated, type
Ip water increased again and types
IIp plus
IIIp water decreased proportionally. On the other hand, the type
Ip water could be classified into two further sub-states,
Ip-A and
Ip-B, by compressing gel slices under a series of low pressures between 3 and 10kg/cm
2. The type
Ip-A water was regarded as “free” and
Ip-B as “entrapped” in gels. With the passing of heating time,
Ip-A water went on increasing and
Ip-B did the reverse, although
Ip (
Ip-A plus
Ip-B) water changed little. The increase of
Ip-A water was accompanied by the apparent increment of the released water on the cut surface of specimen. The amount of
Ip-A from gels highly correlated with “Hardness” as measured by a texturometer.
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