ジュ-ル熱を利用したスケトウダラの高温加熱ゲルの品質

概要

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Salt-ground meat from walleye pollack was heated at a specific temperature in the ranges of 40 and 70°C for 120 min, by applying Joule's heat. The quality of the heated gel thus formed was evaluated by measuring the gel strength and the amount of cross-linked myosin heavy chain formed. The quality was compared with that of heated gel formed by thermobath heating at 40, 50, and 60°C. The changes in temperature of the salt-ground meat during the courses of both heating methods was also investigated. It was found that the gel strength of the former remained at a rather low value and that cross-linked myosin heavy chain was hardly produced, whereas the gel strength of the latter increased to a high value and cross-linking of myosin heavy chain developed markedly. These results indicate that the gel formation of salt-ground meat strongly depends on the record of both the heating temperature and the period, regardless of the heating method.