Gel-forming Characteristics of Meat Paste from Fresh Water Fish as Raw Material for Fish Jelly Products

摘要

In order to make fish jelly products of fresh water fish, 6 species (carp, tilapia, rainbow trout, catfish, crucian carp and grass carp) were used, and the characteristics of heat gelation in meat paste and a leaching method for enhancing the gel-forming ability were investigated. The gel-forming ability of meat paste for these fresh water fishes was lower than that of marine fishes such as lizard fish. The temperature for promoting maximum gelation of meat paste from the fresh water fishes was between 50-70℃, higher than of marine fishes, which was 30-40℃. The gel-forming ability of the gel generated by heating in this range did not increase after further heating at 90℃ according to the two-step heating method. The patterns of temperature-gelation of the meat paste by heating for 20 and 120 min at various temperatures differed greatly according to species. Examining the setting and disintegrating properties of the meat paste, the 6 species were classified into the following three types: 1) difficult-setting and slight-disintegrating type for carp and tilapia, 2) difficult-setting and difficult-disintegrating type for rainbow trout and catfish, 3) difficult-setting and easy-disintegrating type for crucian carp and grass carp. Further, it was found that the preferred leaching methods to enhance gel-forming ability were the fresh water leaching method, for carp, rainbow trout, catfish and grass carp, and the alkaline salt water leaching method, for tilapia and crucian carp.