Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate

Abstract

ABSTRACT Gel strengths (work of penetration) of surimi (refined minced fish, MF) alone and in combination with egg white or whey protein concentrate were periodically measured by an annular pump during constant rate heating. Combination gels containing low percentages of MF were of a lesser strength than an additive relationship would have predicted. However, the strength of gels containing greater percentages of MF did relate to the gel strengths of the uncombined proteins.