DIFFERENTIAL SCANNING CALORIMETRY ON FISH MEAT PASTE

The thermal measurements using a differential scanning calorimeter was done with 10 kinds of fish meat, cuttlefish meat paste, and chicken meat paste. The total enthalpy change, DELTA-H, accompanied with the thermal gelation of meat pastes were estimated. Consequently, it was found that the easy-setting meat and the easy-disintegrating meat required a small quantity of heat in order to change the structure. The setting index (S) and the disintegration index (D) reported by Shimizu et al. depends on the DELTA-H-values as follows; DELTA-H = -0.0074S + 1.047 DELTA-H = -0.0038D + 0.783. Namely, the easy-setting property or the easy-disintegrating property corresponds to the fact that these meat pastes easily changed by a small quantity of heat. On the other hand, the correlation could not be found between DELTA-H and the gel-strength reported by Shimizu et al.