The strength of taste is thought to be
affected not only by content of food, but also by the texture. The previous
study on the relationship between the saltiness and texture of heat-induced
surimi gels prepared with different setting conditions revealed that the
difference of physical properties did not affect the perceived saltiness of
surimi gels, notwithstanding
the breaking strength was very different according to the setting time.
This result was seemed to contradict to the
findings obtained with other food material so far. Therefore, this study was
aimed to clarify the relationship between the intensity of saltiness and
texture of heat-induced surimi-based products focusing on the fragmentation of
the gel.
To prepare various types of surimi gels having
different physical properties from the same material, surimi gels were prepared
by 2-steps heating with different level of pre-heating at 60ºC (modori).
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