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Surimi samples were prepared with the addition of three different sugars (sucrose, glucose, and fructose) at 8% and the thermal gelation of surimi sols was investigated by small-deformation oscillatory measurements of storage (G') and loss (G") moduli. The magnitudes of G' at 10oC were much greater than G" over the entire range of frequency (?), with little dependence on ?. In general, G' values of surimi sol containing sucrose during heating (from 10 to 95oC) was pronounced than those of glucose and fructose, showing the following order: sucrose>glucose>fructose. The transition peaks of surimi sols containing sugars were in the temperature range of 34.8 -37.4oC