Abstract
Surimi of Alaska pollack was mixed with mince of chum salmon at various weight ratios. The surimi, mince, and their mixture were ground with 2.5% NaCl to make the salted meat paste and incubated at 25°C or 40°C to induce the setting (SUWARI), respectively. Changes in gel texture (breaking strength and breaking strain) and in protein subunits composition in the gel during incu-bation were investigated. Increase in breaking strength of the paste from Alaska pollack occurred readily accompanying with the formation of cross-linked myosin heavy chain ((HC)n). However, the paste from chum salmon hardly increased breaking strength and (HC)n. In the case of mixed paste of two different fishes, the increase of breaking strength and the formation of (HC)n were proceeded in a intermediate rate and extent between those of individual paste. These results indicated that there is no factor of accerelating the reactions of cross-linking of HC and of gel fomation in the paste of Alaska pollack or of inhibiting the same reactions in the paste of chum salmon.
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