Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat

Sung Ki Lee,Byung Jin Min

doi:10.5713/ajas.2004.1758

Abstract

This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at 90°C for 30 min after various setting treatments. The textural properties of gels were measured at the temperature ranges of low (10°C), medium (25°C and 30°C) and high (45 to 70°C). The compressive force (CF), hardness and fracturability of surimi gel at 10°C increased as setting time increased, and showed the highest value at 30 h of setting time. The CF and hardness of chicken surimi gel at 25°C and 30°C showed the highest values at 10 h of setting time. Most of gel strengths including CF, and texture profile analysis (TPA) values showed the highest levels in the range 47.5 to 52.5°C (p<0.05). The gel strength at 60°C increased slightly at 30 min, but then continued to decrease with longer setting times. There was no increase of gel strength at 70°C, but only a continuous decrease over setting time. In conclusion, suwari (gel setting) and modori (gel degradation) phenomena occur during the gel formation of surimi from MDCM. The temperature range in chicken surimi was 47.5 to 52.5°C for suwari and 60 to 70°C for modori. (Asian-Aust. J. Anim. Sci. 2004. Vol 17, No. 12 : 1758-1763)

Highlights

Suwari is the Japanese term for the gelation effect of heat-induced transition of myofibrillar proteins which unfold and interact with one another to form a network, resulting in improved elasticity and firmness (Mackie, 1992)
It is known that this “suwari” process in surimi forms more elastic gels in fish paste which has been cooked after a setting stage of fixed time duration than in fish paste processed without such a setting stage (Lanier and Lee, 1992)
(1993), who noted that an Alaska Pollock surimi showed an optimum setting effect at 25°C during setting time between

Summary

Introduction

Suwari (setting) is the Japanese term for the gelation effect of heat-induced transition of myofibrillar proteins which unfold and interact with one another to form a network, resulting in improved elasticity and firmness (Mackie, 1992). The optimal temperature and setting time to improve the texture of chicken surimi gel were investigated. All prepared samples were cooked at 90°C for 30 min in the water batch after standing for various ranges of temperature and time. 30°C tended to increase at setting time of 10 h, with no difference between the results at the two temperatures.

Results

Conclusion