Effects of Alkaline Protease in Minced Fish on Texture of Heat‐Processed Gels

Abstract

ABSTRACT Measurements of properties relating to the physical integrity of heat‐processed fish gels varied among samples obtained over a 1‐yr period or subjected to various processing temperatures. Such gel properties correlated well with the heat‐stable protease (alkaline protease) activity measured in the raw samples. A significant inhibitor concentration‐dependent relationship was noted between the addition of a potato derived protease inhibitor and gel strength. These observations support the causative role of an erzymic proteolytic agent in the weakening of gel integrity at processing temperatures near 60°C.