GEL FORMING ABILITY OF WALLEYE POLLACK FROZEN SURIMI CONTAINING SUGAR AND CARBOXYLIC-ACID SALT

A new type of frozen surimi was prepared from walleye pollack upon addition of 5% sorbitol, 4% sucrose, 0.05% Ca-citrate, 0.05% Ca-lactate, 0.1% NaHCO3, and 0.3%, Na-polyphosphate. By investigating myofibrillar Ca-ATPase total activity of surimi and setting-gel-forming ability along with cross-linking ability of myosin heavy chain of salt-ground meat from the same surimi, the quality of such frozen surimi was compared with that of standard frozen surimi, which contained 5% sorbitol, 4% sucrose, and 0.3% Na-polyphosphate. The results showed that the rate of setting-gel formation together with that of cross-linking of myosin heavy chain were both enhanced in the case of salt-ground meat from the new type of surimi, while the mass in quality together with the quantity of myofibrillar protein in both types of surimi were practically identical. It is thus evident that the quality of frozen surimi was considerably improved with the aid of new additives such as carboxylic acid salt, as mentioned above.