The Gel-Forming Characteristics of Lizardfish.

Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

“…Functional properties, notably gel strength, of surimi gels can be affected by many physical conditions as well as protein concentration, setting temperature and setting time (Camou, Sebranek, & Olson, 1989;Christos, Anastasioss, & Dimitrios, 2005;Hamada & Inamasu, 1983;Luo, Kuwahara, Kaneniwa, Murata, & Yokoyama, 2004). Many researchers reported the effects of protein concentration, setting temperature and setting time on protein gel-forming (Benjakul, Chantarasuwan, & Visessanguan, 2003;Chen & Lee, 1997;Cofrades, Careche, Carballo, & Colmenro, 1993;Lan et al, 1995;Suwansakornkul, Itoh, Hara, & Obatake, 1993), but most of such research has been conducted under various conditions and related to effects of one or more individual parameters. Hence it is very difficult to compare analysis results on such reported data to predict the differing functional behavior of any given system.…”

Year-round gelation characteristic of bassy chub Kyphosus lembus meat

“…In the case of bassy chub meat, a remarkable effect of washing on the gel‐forming ability was not found. Thus, the bassy chub meat is clearly different from any case which has ever been reported 8,9 , 19 –21 …”

“…There are numerous reports on the effect of washing on the gel‐formation. The gel‐forming ability of lizardfish, 8,9 , 20 horse mackerel 19 and flying fish ( Cypselurus heterurus doederleini ) (Kuwahara K, unpubl. data, 2001) were diminished by fresh water washing, while gel‐forming ability of arrow‐tooth flounder 21 and saury pike 21 was improved by washing.…”

Gel Forming Ability and Other Properties of Eleven Underutilized Tropical Marine Fish Species

“…Kinoshita et al (1990) found four distinct types of modori inducing proteinase among the 12 cold water fish species active at 50_ and 60_C. Suwansakornkul et al (1993) observed both sarcoplasmic type (which can be removed by washing) gel degrading factor active at 60_ and 70_C and myofibrillar type (which still remains in washed mince) gel degrading factor active at 40_ and 60_C in lizard fish.…”