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Abstract
The purpose of this study was to investigate the heating-resistance characteristics of gel making from dehydrated meat of parrot fish (scarus flavipectoralis) after treatment at various temperature. The gel was prepared by setting at various temperatures from 35°C to 70°C for 30 minutes and ending by heating at 85°C for 20 minutes. Breaking strength and breaking strain rate of thermal gels were measured by rheometer. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was performed to determine denaturation and polymerization of the myosin heavy chains (MHCs). The effect of setting around 40°C contributed to enhancing the gel strength was examined in association with the activity of MHCs for surimi of parrot fish. On the other hand, there was no modori phenomenon as treating sample at higher temperature from 50°C to 65°C. This result suggested that heat resistance of gel prepared from parrot fish surimi had a wide temperature range from 40°C to 65°C. Gel strength was decreased by heating treatment subsequent at 70°C.
Key words: Gel, myosin, SDS-PAGE, suwari, surimi