Heat‐induced Gelation of Minced Rainbow Trout (Salmo gairdneri:) Effect of pH, Sodium Chloride and Setting

Abstract

ABSTRACT The structure formation of minced rainbow trout was monitored during heating from 30°C to 85°C by a dynamic rheological method. The maxima of storage modulus (G') were found at 37°C and in the range of 45°C to 60°C. The largest differences in rigidity resulted from seasonal variations. Firmest protein matrix was obtained by using well‐fed fish as raw material, by setting the gels at 35°C and using a pH value around 6.1. Sodium chloride in the range 1–2% had little effect on the final rigidity of the minced rainbow trout gels.