Characteristics of two-step heating gels from frozen surimi with a food additive containing TGase [Transglutaminase] or a bovine plasma powder
Two-step heating gels (kamaboko gels) were prepared from walleye pollack frozen surimis of SA and 2nd grades with a 0.3% food additive containing transglutaminase (TGase) or a 0.5% bovine plasma powder by heating at 90°C for 30 minutes after preheating at a fixed temperature between 10 and 80°C. The...
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| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 1996/05/15, Vol.62(3), pp.446-452 |
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| container_title | NIPPON SUISAN GAKKAISHI |
| container_volume | 62 |
| creator | Abe, Y. (Abe Jyuro Co. Ltd., Abashiri, Hokkaido (Japan)) Yasunaga, K Kitakami, S Murakami, Y Ota, T Mihori, T Arai, K |
| description | Two-step heating gels (kamaboko gels) were prepared from walleye pollack frozen surimis of SA and 2nd grades with a 0.3% food additive containing transglutaminase (TGase) or a 0.5% bovine plasma powder by heating at 90°C for 30 minutes after preheating at a fixed temperature between 10 and 80°C. The characteristics of the kamaboko gels were evaluated from the breaking strength, breaking strain, and spring constant as a function of the preheating time. A positive correlation was found between the breaking strength and the spring constant with a high correlation coefficient. The correlation was not affected by the grade of frozen surimi, temperature or duration of the preheating. A linear relation between the breaking strength and the spring constant of kamabako gels without the additive agreed well with that of the gels with a bovine plasma powder, but did not agree with the additive containing TGase. These results suggested that the kamaboko gels produced with a food additive containing TGase are more heterogeneous in quality compared to those of the other two products. |
| doi_str_mv | 10.2331/suisan.62.446 |
| format | Article |
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(Abe Jyuro Co. Ltd., Abashiri, Hokkaido (Japan)) ; Yasunaga, K ; Kitakami, S ; Murakami, Y ; Ota, T ; Mihori, T ; Arai, K</creator><creatorcontrib>Abe, Y. (Abe Jyuro Co. Ltd., Abashiri, Hokkaido (Japan)) ; Yasunaga, K ; Kitakami, S ; Murakami, Y ; Ota, T ; Mihori, T ; Arai, K</creatorcontrib><description>Two-step heating gels (kamaboko gels) were prepared from walleye pollack frozen surimis of SA and 2nd grades with a 0.3% food additive containing transglutaminase (TGase) or a 0.5% bovine plasma powder by heating at 90°C for 30 minutes after preheating at a fixed temperature between 10 and 80°C. The characteristics of the kamaboko gels were evaluated from the breaking strength, breaking strain, and spring constant as a function of the preheating time. A positive correlation was found between the breaking strength and the spring constant with a high correlation coefficient. The correlation was not affected by the grade of frozen surimi, temperature or duration of the preheating. A linear relation between the breaking strength and the spring constant of kamabako gels without the additive agreed well with that of the gels with a bovine plasma powder, but did not agree with the additive containing TGase. These results suggested that the kamaboko gels produced with a food additive containing TGase are more heterogeneous in quality compared to those of the other two products.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.62.446</identifier><identifier>CODEN: NSUGAF</identifier><language>jpn</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>AMINOTRANSFERASAS ; AMINOTRANSFERASE ; AMINOTRANSFERASES ; BLOOD PLASMA ; BOVINAE ; COLLOIDAL PROPERTIES ; ENZYME PREPARATIONS ; HEAT TREATMENT ; Marine ; PLASMA SANGUIN ; PLASMA SANGUINEO ; PREPARACION ENZIMATICA ; PREPARATION ENZYMATIQUE ; PROPIEDADES COLOIDALES ; PROPRIETE COLLOIDALE ; SURIMI ; Theragra chalcogramma ; TRAITEMENT THERMIQUE ; TRATAMIENTO TERMICO</subject><ispartof>NIPPON SUISAN GAKKAISHI, 1996/05/15, Vol.62(3), pp.446-452</ispartof><rights>The Japanese Society of Fisheries Science</rights><rights>1996 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1877,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3158952$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Abe, Y. (Abe Jyuro Co. Ltd., Abashiri, Hokkaido (Japan))</creatorcontrib><creatorcontrib>Yasunaga, K</creatorcontrib><creatorcontrib>Kitakami, S</creatorcontrib><creatorcontrib>Murakami, Y</creatorcontrib><creatorcontrib>Ota, T</creatorcontrib><creatorcontrib>Mihori, T</creatorcontrib><creatorcontrib>Arai, K</creatorcontrib><title>Characteristics of two-step heating gels from frozen surimi with a food additive containing TGase [Transglutaminase] or a bovine plasma powder</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>Two-step heating gels (kamaboko gels) were prepared from walleye pollack frozen surimis of SA and 2nd grades with a 0.3% food additive containing transglutaminase (TGase) or a 0.5% bovine plasma powder by heating at 90°C for 30 minutes after preheating at a fixed temperature between 10 and 80°C. The characteristics of the kamaboko gels were evaluated from the breaking strength, breaking strain, and spring constant as a function of the preheating time. A positive correlation was found between the breaking strength and the spring constant with a high correlation coefficient. The correlation was not affected by the grade of frozen surimi, temperature or duration of the preheating. A linear relation between the breaking strength and the spring constant of kamabako gels without the additive agreed well with that of the gels with a bovine plasma powder, but did not agree with the additive containing TGase. These results suggested that the kamaboko gels produced with a food additive containing TGase are more heterogeneous in quality compared to those of the other two products.</description><subject>AMINOTRANSFERASAS</subject><subject>AMINOTRANSFERASE</subject><subject>AMINOTRANSFERASES</subject><subject>BLOOD PLASMA</subject><subject>BOVINAE</subject><subject>COLLOIDAL PROPERTIES</subject><subject>ENZYME PREPARATIONS</subject><subject>HEAT TREATMENT</subject><subject>Marine</subject><subject>PLASMA SANGUIN</subject><subject>PLASMA SANGUINEO</subject><subject>PREPARACION ENZIMATICA</subject><subject>PREPARATION ENZYMATIQUE</subject><subject>PROPIEDADES COLOIDALES</subject><subject>PROPRIETE COLLOIDALE</subject><subject>SURIMI</subject><subject>Theragra chalcogramma</subject><subject>TRAITEMENT THERMIQUE</subject><subject>TRATAMIENTO TERMICO</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNo9kU-LFDEQxRtRcFj36FHIQbz1mHSS7s5RBndVFvQwgiASqvOnJ9KdtEl6h_VD-JnN0MteqqDqVw9evap6TfC-oZS8T6tL4Pdts2esfVbtCGWiFqL_8bzaYdyQmlPRvKyuU3IDxliwluJ-V_07nCCCyia6lJ1KKFiUz6FO2SzoZCA7P6LRTAnZGOZL-Ws8Smt0s0Nnl08IkA1BI9DaZXdvkAo-g_OXu-MtJIN-HiP4NE5rhtn5MvmFQixnQ7h33qBlgjQDWsJZm_iqemFhSub6sV9V328-Hg-f6ruvt58PH-5qS3mXa41Z17TKDpp2tB96q2nP20EzaDhnrVaa2N4IwggFYTEGxodBq6H8oDBC06vq3aa7xPBnNSnL2SVlpgm8CWuShLcdxW1TwLePICQFky1WlEtyKf4hPkhKeC_4BbvZsN8pw2ie9hDLUycjt3SIoI1sG0m3UoJ6AlSJQRpfhN5sQhaChLGkIr98I0J0GHPcdfQ_rvaasQ</recordid><startdate>1996</startdate><enddate>1996</enddate><creator>Abe, Y. (Abe Jyuro Co. Ltd., Abashiri, Hokkaido (Japan))</creator><creator>Yasunaga, K</creator><creator>Kitakami, S</creator><creator>Murakami, Y</creator><creator>Ota, T</creator><creator>Mihori, T</creator><creator>Arai, K</creator><general>The Japanese Society of Fisheries Science</general><general>Nippon Suisan Gakkai</general><scope>FBQ</scope><scope>IQODW</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>1996</creationdate><title>Characteristics of two-step heating gels from frozen surimi with a food additive containing TGase [Transglutaminase] or a bovine plasma powder</title><author>Abe, Y. (Abe Jyuro Co. Ltd., Abashiri, Hokkaido (Japan)) ; Yasunaga, K ; Kitakami, S ; Murakami, Y ; Ota, T ; Mihori, T ; Arai, K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f357t-d04726cfbd3738b8fd3856bd4a25546dcd1f8e91413a9f00a45bbdcb539d4a9d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>jpn</language><creationdate>1996</creationdate><topic>AMINOTRANSFERASAS</topic><topic>AMINOTRANSFERASE</topic><topic>AMINOTRANSFERASES</topic><topic>BLOOD PLASMA</topic><topic>BOVINAE</topic><topic>COLLOIDAL PROPERTIES</topic><topic>ENZYME PREPARATIONS</topic><topic>HEAT TREATMENT</topic><topic>Marine</topic><topic>PLASMA SANGUIN</topic><topic>PLASMA SANGUINEO</topic><topic>PREPARACION ENZIMATICA</topic><topic>PREPARATION ENZYMATIQUE</topic><topic>PROPIEDADES COLOIDALES</topic><topic>PROPRIETE COLLOIDALE</topic><topic>SURIMI</topic><topic>Theragra chalcogramma</topic><topic>TRAITEMENT THERMIQUE</topic><topic>TRATAMIENTO TERMICO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abe, Y. (Abe Jyuro Co. Ltd., Abashiri, Hokkaido (Japan))</creatorcontrib><creatorcontrib>Yasunaga, K</creatorcontrib><creatorcontrib>Kitakami, S</creatorcontrib><creatorcontrib>Murakami, Y</creatorcontrib><creatorcontrib>Ota, T</creatorcontrib><creatorcontrib>Mihori, T</creatorcontrib><creatorcontrib>Arai, K</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Abe, Y. (Abe Jyuro Co. Ltd., Abashiri, Hokkaido (Japan))</au><au>Yasunaga, K</au><au>Kitakami, S</au><au>Murakami, Y</au><au>Ota, T</au><au>Mihori, T</au><au>Arai, K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characteristics of two-step heating gels from frozen surimi with a food additive containing TGase [Transglutaminase] or a bovine plasma powder</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>1996</date><risdate>1996</risdate><volume>62</volume><issue>3</issue><spage>446</spage><epage>452</epage><pages>446-452</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><coden>NSUGAF</coden><abstract>Two-step heating gels (kamaboko gels) were prepared from walleye pollack frozen surimis of SA and 2nd grades with a 0.3% food additive containing transglutaminase (TGase) or a 0.5% bovine plasma powder by heating at 90°C for 30 minutes after preheating at a fixed temperature between 10 and 80°C. The characteristics of the kamaboko gels were evaluated from the breaking strength, breaking strain, and spring constant as a function of the preheating time. A positive correlation was found between the breaking strength and the spring constant with a high correlation coefficient. The correlation was not affected by the grade of frozen surimi, temperature or duration of the preheating. A linear relation between the breaking strength and the spring constant of kamabako gels without the additive agreed well with that of the gels with a bovine plasma powder, but did not agree with the additive containing TGase. These results suggested that the kamaboko gels produced with a food additive containing TGase are more heterogeneous in quality compared to those of the other two products.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.62.446</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
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| ispartof | NIPPON SUISAN GAKKAISHI, 1996/05/15, Vol.62(3), pp.446-452 |
| issn | 0021-5392 1349-998X |
| language | jpn |
| recordid | cdi_proquest_miscellaneous_15673062 |
| source | J-STAGE Free; EZB-FREE-00999 freely available EZB journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | AMINOTRANSFERASAS AMINOTRANSFERASE AMINOTRANSFERASES BLOOD PLASMA BOVINAE COLLOIDAL PROPERTIES ENZYME PREPARATIONS HEAT TREATMENT Marine PLASMA SANGUIN PLASMA SANGUINEO PREPARACION ENZIMATICA PREPARATION ENZYMATIQUE PROPIEDADES COLOIDALES PROPRIETE COLLOIDALE SURIMI Theragra chalcogramma TRAITEMENT THERMIQUE TRATAMIENTO TERMICO |
| title | Characteristics of two-step heating gels from frozen surimi with a food additive containing TGase [Transglutaminase] or a bovine plasma powder |
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