Improvement of cold and thermally induced gelation of giant squid (Dosidicus gigas) surimi.

摘要

Depending on the season of capture, giant squid (Dosidicus gigas) surimi processed by isoelectric precipitation presents low gel strength. Addition of microbial transglutaminase (MTGase) and application of high isostatic pressure (300 MPa) to improve physicochemical properties were assayed for purposes of making "suwari" gels and heated gels for use in restructured products which have a raw or cooked appearance. The physicochemical properties of both pressurized and unpressurized gels induced by application of 30 degrees C/1 h improved when MTGase was added. In contrast, addition of MTGase was less effective in gels subsequently heated at 90 degrees C/30 min after 30 degrees C/1 h. High pressure treatment for 30 min at 300 MPa and 15 degrees C helped to produce gels with better mechanical and water binding properties, whether treated for 30 degrees C/1 h only or for 30 degrees C/1 h plus 30-min heat treatment at 90 degrees C. High pressure treatment also reduced lightness.