Nippon Suisan Gakkaishi 77 (2), 230-236 (2011)

Effect of egg white on the gelation of acetic acid-induced gel prepared from Alaska pollack surimi

SHUJI ABE,1a HIROKAZU AMEMIYA,1 MUNEHIKO TANAKA,2
KANOKRAT LIMPISOPHON,1 AKIHIRO HANDA3 AND KAZUFUMI OSAKO1*

1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo 108-8477, 2Department of Home Economics, Kokugakuin Tochigi Junior College, Tochigi 328-8588,
3Research Institute, Q. P. Corporation, Fuchu, Tokyo 183-0034, Japan.

The effect of egg white on the gelation of acetic acid-induced gel was studied. Setting gel, which was made of sol prepared by grinding frozen surimi with sodium chloride and set at 15°C for 24 h, was degraded by endogenous protease of Alaska pollack surimi when soaked in the acetic acid solution. However, addition of egg white and/or protease inhibitor (PI) led to acetic acid-induced gel. The breaking strength of acetic acid-induced gel with both egg white and PI was significantly stronger than those of acetic acid-induced gel with egg white or PI. These rcsults suggested that one of the effects of egg white on the gelation of acetic acid induced gel is its inhibitory effect of protease when soaked in acetic acid solution.


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