Abstract
The influence of incorporated oxidized lipid on the thermal gelation of Alaska pollack ( Theragra chalcogramma) surimi was investigated. Cod liver oil was intentionally oxidized by aeration at 45 °C in the dark for up to 7 days. Cod liver oil oxidized for 2 days (2-CLO) or 5 days (5-CLO) was incorporated at a level of 10% into surimi and suwari gels and kamaboko gels were prepared. The addition of oxidized lipid, especially 5-CLO, inhibited the normal gelation of surimi and it was more profound for the kamaboko gels. SDS–PAGE patterns revealed that the polymerization of myosin heavy chain was inhibited by the addition of 5-CLO. The inhibitory substances for surimi gelation were found to be present mostly in the water-soluble fraction of 5-CLO.
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