Effects of Setting on the Gelation Characteristics of Frozen Mackerel Surimi Prepared by Alkaline Washing under Reduced Pressure

In this study, an attempt was made to obtain the optimum setting condition of frozen mackerel surimi prepared from alkaline washing under atmospheric, 660 and 560 mmHg pressure. Mackerel surimi were incubated at 15, 25, 35 and for 2, 4, 6, 8 and 10 hr, respectively, followed by heating at for 25 min to be cooked gel. The qualities of surimi gels were examined by analyzing the transglutaminase (TGase) activity, gel strength and scanning electron microscopy (SEM). For the preparation of mackerel surimi gel, optimum condition of setting was incubation at for 6 hr.