EFFECTS OF THE ADDITION OF WHOLE EGG AND ITS COMPONENTS ON TEXTUAL PROPERTIES OF KAMABOKO GEL FROM WALLEYE POLLACK SURIMI

Salted surimi pastes containing 74% moisture were prepared by griding walleye pollack surimi and either whole egg, egg albumen, or egg yolk with 3% NaCl. (1) When the paste was heated at 90 degrees C, the gel strength of kamaboko produced was slightly increased by the addition of whole egg and egg albumen below 7 and 10%, respectively. The addition of egg yolk markedly decreased the gel strength. (2) The surimi paste with 10% egg component was set at 10 degrees C for 0-48 h or at 40 degrees C for 0-2 h followed by heating at 90 degrees C for 30 min. The addition of all egg components made slightly negative contribution to the strengthening of gel structure induced by the setting. (3) Preheating of surimi paste at 60 degrees C for 2-3 h before heating at 90 degrees C for 30 min markedly decreased the jelly strength of the resulting gel. It was found that the decrease, modori, was depressed by the addition of egg yolk as well as egg albumen. Among the components of egg albumen and yolk, ovalbumin, conalbumin, ovomucoid and egg yolk water soluble fraction were effective against modori, whereas lysozyme and egg yell; granule fraction and low density lipoprotein had no effect.