ABSTRACTAlaska pollock was headed, gutted, and frozen at sea in pre‐ and postrigor condition. Surimi made from this fish held at ‐ 29°C showed a gradual loss in gel‐forming ability with time of storage. This loss in gel‐forming ability was accompanied by a loss in viscosity and Ca++‐ATPase activity of the surimi over the 9‐month storage period. The gel strength of kamaboko gels showed an inverse linear relationship with gel moisture over a limited moisture range. Simply freezing and thawing pollock resulted in surimi with significantly lower gel strength than that from f
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