Abstract
The rheological properties of fish meat pastes were investigated by dynamic rheological measurement in a range of 5–30 °C, in order to establish the optimum temperatures for shaping. Storage moduli ( G′) on temperature sweep analysis for walleye pollack, white croaker and threadfin bream meat pastes were considerably higher than loss moduli ( G″) and showed maximum at 20, 27 and 28 °C, respectively. Frequency sweep analysis and SDS–PAGE revealed that all meat pastes hardly formed suwari gels upon heating until 30 °C. The maximal degrees of recovered G′ were observed at 20 and 30 °C for walleye pollack and threadfin bream meat pastes by interval thixotropy analysis, respectively. On the other hand, the G′ recovery of white croaker meat paste was almost constant in a range of 5–25 °C, but markedly decreased at 30 °C. These results suggest that the rheological properties of walleye pollack, white croaker and threadfin bream meat pastes are species-specific and their optimum temperatures for shaping are at 20 °C, below 25 °C and at 28 °C, respectively.
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