Effects of the Addition of Whole Egg and its Components on Textural Properties of Kamaboko Gel from Walleye Pollack Surimi

Abstract

Salted surimi pastes containing 74% moisture were prepared by griding walleye pollack surimi and either whole egg, egg albumen, or egg yolk with 3%NaCl. (1) When the paste was heated at 90°C, the gel strength of kamaboko produced was slightly increased by the addition of whole egg and egg albumen below 7 and 10%, respectively. The addition of egg yolk markedly decreased the gel strength. (2) The surimi paste with 10% egg component was set at 10°C for 0–48 h or at 40°C for 0–2 h followed by heating at 90°C for 30 min. The addition of all egg components made slightly negative contribution to the strengthening of gel structure induced by the setting. (3) Preheating of surimi paste at 60°C for 2–3 h before heating at 90°C for 30 min markedly decreased the jelly strength of the resulting gel. It was found that the decrease, modori, was depressed by the addition of egg yolk as well as egg albumen. Among the components of egg albumen and yolk, ovalbumin, conalbumin, ovomucoid and egg yolk water soluble fraction were effective against modori, whereas lysozyme and egg yolk granule fraction and low density lipoprotein had no effect. © 1995, The Japanese Society of Fisheries Science. All rights reserved.