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Food Science and Technology International
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Nota. Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi Note. Effect of thermal history on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

J.M. Aguilera

Departmento de Ingeniería Química y Bioprocesos, Facultad de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Santiago, Chile

J. Ortiz

Facultad de Ciencias Químicas y Farmaceúticas, Departamento de Ciencia de los Alimentos y Tecnología Química, Vicuña Mackena 20, Santiago, Chile

Fresh paste from horse mackerel (T. murphyi) surimi-type, was processed during setting using (2%) KCI. The paste was subjected to different heating and cooling cycles. The salt produced an improve ment in kamaboko-type gel formation. The heating and cooling cycles enhanced the setting process and improved textural quality of the resulting gel, mainly when the heating before cooling was slow. The setting process was characterized by several physical parameters: storage module (G'), using an oscillatory rheological technique, and apparent Young module (E), by means of mechanical compres sion tests. The enthalpic changes for gelification of the paste were determined using differential scan ning calorimetry.

Key Words: horse mackerel • surimi • kamaboko • setting • gelification • rheology

Food Science and Technology International, Vol. 6, No. 4, 323-329 (2000)
DOI: 10.1177/108201320000600407
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