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¹ Silla University, Department of Food and Nutrition, College of Medical and Life Sciences, Busan 46958, Korea
² Silla University, Marine Biotechnology Center for Pharmaceuticals and Foods, Busan 46958, Korea
³ EverBlueSea Co., Ltd. Janglim-1 Dong, Saha-Gu, Busan 49478, Korea DOI : 10.4194/1303-2712-v19_5_07 Viewed : 4924 - Downloaded : 4706 This study focuses on the effect of freeze-thaw cycles on surimi and fish-meat gels prepared with Pagrus major (red sea bream, PM) compared to FA and RA grade Alaska pollock. Freeze-thaw cycling led to decreased values for water holding capacity (WHC), gel strength and gel texture with all surimi and fish-meat gels. Both PM surimi and fish-meat gels had greater WHC and whiteness than those of RA grade. PM was more comparable to FA following freeze-thaw abuse. Although still better than RA, PM fish-meat gels showed a loss of cutting strength, hardness, breaking force and deformation. Texture analysis of gels showed that FA gel had more favorable chewiness, springiness, cohesiveness and brittleness. Overall, PM fish-meat gels were comparable to Alaska pollock FA fish-meat gels with respect to freeze-thaw stability. Keywords : Alaska pollock, Fish-meat gels, Pagrus major, Red sea bream, Surimi