Study on utilization of refrozen surimi and inhibition of deterioration of gel forming ability by refrozen

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K16194
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Tokyo University of Technology
• Principal Investigator: ABE Shuji 東京工科大学, 応用生物学部, 助教 (60733657)
• Research Collaborator: KAJIWARA Kazuhito 東京工科大学, 応用生物学部, 教授 ; ASADA Takuma ; NISHIMAKI Tatsuya
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 冷凍すり身 / 再凍結 / ゲル形成 / 卵白

Outline of Final Research Achievements

Frozen surimi may be refrozen due to unexpected temperature rise. In this study, we investigated the deterioration mechanism of gel forming ability of re-frozen surimi and utilization of refrozen surimi.
The myofibrillar of surimi was denatured due to refrozen. It was suggested that the denaturation contribute to deterioration of gel forming ability. Especially, setting gel forming ability of refrozen surimi was decreased. On the other hand, mechanical property of direct heat induced gel which made from refrozen surimi decreased slightly. And, addtion of egg white was effective for gel forming of refrozen surimi.

Free Research Field

食品加工