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KMID : 1007519950040040217
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Food Science and Biotechnology
1995 Volume.4 No. 4 p.217 ~ p.221
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Mechanism of Gel - Strengthening Effect of Sodium Ascorbate in Surimi Gel
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Lee Hyeon-Gyu
Lee Chong-Min
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Abstract
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The mechanism of the gel-strengthening effect of sodium L-ascorbate (SA) in Alaska pollock surimi was studied with respect to formulation, the role of oxygen (vacuum chopping, nitrogen treatment), hydrophobicity, and free sulfhydryl (-SH) groups. Removal of oxygen by vacuum- or nitrogen-treatment did not reduce the gel-strengthening effect of SA, suggesting other SA activation mechanism than a formation of dehydro- L-ascorbic acid (DHAA). After heating with 0.2% SA, the hydrophobicity in the crude actomyosins was significantly lower than one without SA, indicating the insignificant role of hydrophobicity in SA-induced gel strengthening. The addition of SA significantly decreased sulfhydryl groups in crude actomyosin, suggesting that SA promoted the formation of disulfide bond.
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