QUALITY OF SETTING-HEATING GEL FROM SALT-GROUND MEAT OF WALLEYE POLLACK BY JOULE HEAT

Salt ground meat from walleye pollack was heated at 20 approximately 30-degrees-C for various periods by applying Joule heat and subsequently at 90-degrees-C for 30 min by water thermobath. The setting-heating gel thus formed was qualified by evaluating the gel strength and the cross-linking of myosin heavy chain. The quality of the setting-heating gel was then compared with that of the same gel formed by use of air thermobath heating at 20 approximately 30-degrees-C. The record of temperature of the salt-ground meat during the heating process was also investigated. The results are as follows: (1) The gel strength of the setting gel formed at 20 approximately 30-degrees-C by either heating with joule heat or in a thermobath were similarly increased upon continued heating at 90-degrees-C, although the gel strength of the gel formed by joule heat was a little higher. (2) Under the condition when the gel strength of the setting gel increased, the cross-linking reaction of myosin heavy chain also accelerated. (3) Integrated value of heating temperature and period required to produce a setting-heating gel with the highest gel strength were almost the same between joule heat and air bath heating.