Effect of Na-gluconate on Characteristics of Two-step Heated Gel from Walleye Pollack Surimi.

Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi

“…Subsequent heating markedly reinforced the breaking strength of both the preheated gels prepared with different additives regardless of the preheating time. Although the increasing rate of the breaking strength of the preheated gels with Na‐gluconate was larger than that with sorbitol, the maximum values of the breaking strength of both types of two‐step heated gels were almost the same, as has been reported previously 3 . In contrast, maximum breaking strain values of the two‐step heated gels decreased slightly by the subsequent heating irrespective of the type of additive used.…”

“…To clarify the prime cause for the change in the quality of the two‐step heated gel upon the addition of Na‐gluconate, we preliminarily examined the relationship between the physical properties of two‐step heated gels and the production of cross‐linked HC. As a result, we presumed that the modification in the formation of non‐covalent interactions induced by Na‐gluconate affected the quality of the two‐step heated gels 3 . To confirm this presumption, further investigations are necessary on the changes in the physical properties of preheated gels and the progress of the cross‐linking reaction of HC during the preheating period.…”

“…Recently, we have tried to apply this additive to the processing of surimi‐based products and to clarify its effect on the physical properties of kamaboko gel. Thus, the two‐step heated gel formed with Na‐gluconate was characterized as being harder but not elastic in quality 3 . However, the cause for the change in quality induced by Na‐gluconate is not yet fully understood.…”

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

“…Thus, we studied the effect of Na-gluconate on the quality of two-step heated gels and revealed that the two-step heated gel from walleye pollack surimi with Na-gluconate is characterized as harder but less elastic. 7 Further, our subsequent paper 8 suggested that the change in physical properties of two-step heated gels on addition of Na-gluconate is caused by the modification of non-covalent type interactions between myosin molecules, which are the main proteins responsible for gel formation, during subsequent heating process at 90°C. In general, the formation of non-covalent bonding, especially intermolecular hydrophobic interaction, is postulated to depend on the denaturation process of protein.…”

“…Because of these characteristics together with its weak salty taste, Na‐gluconate may be available as a substitute for sugars and NaCl to reduce sweet or salty tastes in surimi ‐based products. Thus, we studied the effect of Na‐gluconate on the quality of two‐step heated gels and revealed that the two‐step heated gel from walleye pollack surimi with Na‐gluconate is characterized as harder but less elastic 7 . Further, our subsequent paper 8 suggested that the change in physical properties of two‐step heated gels on addition of Na‐gluconate is caused by the modification of non‐covalent type interactions between myosin molecules, which are the main proteins responsible for gel formation, during subsequent heating process at 90°C.…”