Thermogelation in plasma protein-added surimi of horse mackerel and the changes in its physical characteristics in stewed products

Abstract

Plasma protein concentrate (PPC) was added as a gelation aid material to horse mackerel surimi, and changes in the physical properties of surimi during heating and reheating in a soy sauce-based liquid seasoning; this is stewing, were investigated. The rigidity of 2% PPC gel was lower than 2 kPa, and yet the addition of PPC increased the surimi rigidity markedly. Differential scanning calorimetry analysis showed that the existence of PPC promoted protein molecular aggregation. During the stewing process, the decrease in water content and water activity of kamaboko sections with PPC added was slower than that of kamaboko without PPC. The gradually hardened matrix resulted in a higher cutting force, cohesiveness (chewiness) and reduced deformation in stewed products.