Abstract
Year-round change in gelation of bassy chub (Kyphosus lembus) meat, collected from October 2001 to September 2002 off the coast of Nagasaki, was investigated. The fish meat exhibited a similar high gel-forming ability for all seasons, including pre- and post-spawning seasons. Freshwater washing of the meat did not improve its gel-forming ability. It was concluded that bassy chub meat could be used for thermal gel production in all seasons.
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