Nippon Suisan Gakkaishi 55 (10), (1989) ) Effects of ph and Sodium Chloride on the Water Holding Capacity of Surimi and its Gel Yoshiaki Aka

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1 Nippon Suisan Gakkaishi 55 (10), (1989) ) Effects of ph and Sodium Chloride on the Water Holding Capacity of Surimi and its Gel Yoshiaki Akahane*2, and Yutaka Shimizu*3 Water in Alaska pollack surimi and its gel was categorized into types Ip-A ("free water"), I p-b (loose "entrapped water"), and Hp (tight "entrapped water") plus IIIp ("immobilized water") by our press method. The maximal Ip-A and the minimal Ip-B and Up plus IIIp in a mounts were estimated in both non-salt-ground and salt-ground surimi at a ph of about 5; that is, the water holding capacity (WHC) of surimi was minimal at this ph. The amount of Ip-A in salt-ground surimi with phs below 5 was larger than in the non-salt-ground one. With the increase of phs above 5, WHC of surimi markedly increased and the amount of Ip-A decreased more in the salt-ground surimi than in the non-salt-ground material. The amount of Ip-A in surimi at ph7, near the ordinary ph value of surimi for kamaboko, reached a minimum after the addition of 2-3% NaCl. After heating surimi with phs between 5 and 9 at 90 Ž for 40 min, amounts of Ip-A were also less in salt-ground surimi gels than in non-salt-ground ones. Especially small amounts of Ip-A and large amounts of Ip-B were determined in the salt-ground surimi gel at ph 7, near the ordinary ph value of kamaboko with a high WHC. The salt-ground surimi gel with large amount of Ip-A and the low gel-strength was significantly saltier than that with a small amount of Ip-A and the high gel-strength.

2 Fig. 1. Relations between ph and the states of water in raw and heated surimi with or without added NaCl. (1): The phs of thawed muen-surimi of Alska pollack were adjusted to different values between 3 and 11 by grinding with 25% of water containing the required amount of HCl or NaOH added. (2): The surimi in (1) with water-added and ph-adjusted was heated at 90 Ž for 40 min. (3): Three percent of NaCl was also added wile preparing the water-added and ph-adjusted surimi in (1). (4): Salt-ground surimi with different ph values in (3) was heated at 90 Ž for 40 min. Amounts of water classified into Ip-A ("free water", ), Ip-B (loose "entrapped water", ), and IIp+IIIp (tight "entrapped water" plus "immobilized water", ) in (1), (2), (3) and (4) are shown as the relative ratio per the total water (Ip-A+Ip- B+IIp+IIIp) in surimi.

3 phお 90, 40分 間 加 熱 し た の ち, Ip-A, Ip-B, 水 の割合 を 調 べ た 結 果 で あ る ど のpHに の未 加熱 の場 合 よ りIp-Aが し, Ip-Bも よび食 塩濃 度 とす り身 の保 水 性 IIp+IIIPの 加 し,特 お い て も(1) こ ゲ ル の 切 断 面 に は 遊 離 水 が 存 在 す る も の の,常 増 加 し, Ilp+IIIpが 減 少 傾 向 を 示 した ph 4-6で 減少 は 肉眼 的 に も 1の(1)の す り身 に 食 塩 を3% る の は 組 織 に"entrap"さ れ たIp-Bが か ま ぼ こ を 製 造 す る場 合,一 る 食塩 を 加 え る こ と に よ っ て, ph てpH 3-5で はIp-Aが 加 しIp-B, IIp+IIIpが IIp+IIIpは 極 小 量 と な っ た す な わ ち, ph 5付 増 3-5付 ph 近で は大 き く減 少 し, ph 9付 近 で 極 小 量 と な り, ph 8-11で 減 少 し た が,よ はpH 5以 上 で 大 き く増 加 しpH 9以 ず り,加 や や 低 いpH 6.0の つい す り身 熱に こお け る水 の 状 態 変 化 を 比 較 し, Fig. 2に 示 し た ph 7.0に 調 整 した す り身 で は塩 ず で 大 き く減 少 し, Ip-Bが15%か 占 め て い たIp-Aは15%ま ら34%に, IIp+IIIp 9以 上 6-7で 増加 9付 近 で 極 大 と な つ た て塩 す り身 の 保 水 性 は 高 ま り,外 ph す り身 とpHの り束 縛 度 の 強 いIIp+IIIp この 水 の 状 態 変 化 か ら も 分 る ま うに, と流 動 性 を 増 し, 般 に は す り身 のpHは 7付 近 ま で はIp-A ではや や増 加 す る傾 向 に あ っ た Ip一BはpH しpH 7.0の りす る と 全 体 の 水 の53%を 4-5.で は肉眼 的 に も す り身 か ら の 水 の 遊 離 が 見 られ た し か 上 に 移 動 させ る とpH 多 い こ とに よ る あ る こ と が 多 い の で, Fig. 1の(1)-(4)に に 注 目 して,塩 近 で はIp-B, は食塩 添 加 に よ りす り身 の 保 水 性 が 低 下 し, し, phを5以 圧下 で 圧 す る と多 くの 水 が 圧 出 され で ph 上 で は これ が 顕 著 で あ っ た か ま ぼ は水 が 保 持 され て お り,加 加えて 塩 ず りし た 塩 す り身 の 水 の 状 態 を 調 べ た も の で あ 減 少.し, 6以 と思 われ る 加熱 ゲル か らの 水 の遊 離 が 認 め られ た Fig. 1の(3)はFig. にpH 1829 phの 上 昇 に伴 っ 観 的 に は す り身 は 光 沢 上 で は ゲ ル 化 す る 現 象 も認 め られ た これ ら食 塩 存 在 下 で のpHと す り身 の 保 水 性 の 間の 関 係 は ウ シ筋 肉6)に つ い て の 報 告 と同 様 の 傾 向 に あ った Fig. 1の(4)は こ れ ら の 塩 す り身 を90, 40分 間加 熱 した時 の 三 つ の 区 分 の 水 の 状 態 を 示 し て い る Fig. の(3)と 比 べ る と, ph 増 加 してIp-Bは 3-5で ほ と ん ど消 失 し た IIp+IIIpは ど変 化 しな か っ た ph 5以 に おい て も"free"のIp-Aが +IIIpが Relations ほ とん Fig. 2. Changes in the states of water in surimi at ph 7.0 and 6.0 during the modified and simplified processing procedure of kamaboko. 上 で は 加 熱 に よ り ど のpH 増 加 し,束 大 き く減 少 した が,"entrap"さ Fig は 加 熱 に よ っ てIp-Aは between 縛 度 の 強 いIIp れ たIp-Bは the states 増 of water in surimi and the added levels of NaCl.

4 Fig. 4. Relations between the ph value and the breaking force of heated surimi gels with or without NaCl. Surimi gels without NaCI in (2) of Fig. 1 and those with 3% NaCl in (4) of Fig. 1 were used for the measurement of the breaking force (Hardness) by using a texturometer. : Without NaCl, œ: With NaCl.

5 Fig. 5. Relations between amounts of added NaCl and the breaking force of heated surimi gels. Surimi gels with different amounts of added NaCl in (2) of Fig. 3 were used for the measurement of the breaking force by a texturometer. Table 1. Relations between the amount of Ip-A water in surimi gels and the organoleptic evaluation on the strength of saltness of those gels. Surimi gels 3% NaCI solution A B ph 7.0 ph 6.0 Ip-A levels 30% 46% - - Panels 4 16* 9 11 (n=20) * : Significant at p <0.05. The surimi gel at ph 7.0 (Surimi gel A) and that at ph 6.0 with 3% of NaCl added (Surimi gel B) in (4) of Fig. 1 were used in the pair test. The solutions with 3% of NaCl at ph 7.0 and ph 6.0 were presented as the reference.

6 15) T. Sano, S. F. Noguchi, T. Tsuchiya, and J. J. Matsumoto: Nippon Suisan Gakkaishi, 52, (1986). Nippon Saisen Gakkaishi: Formerly Bul. Japan. Soc. Sti. Fish.

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