Abstract
Rhtological properties of surimi gel from white fishes by acid (acid surimi) and alkali (alkali surmi) process and effect of chemicals on gelation were investigated by punch and dynamic tests. The breaking force and deformation values of heat-induced gel of acid surimi were less than their values of alkali and conventional surimi gel, and whiteness was greatly decreased, Gel point of acid surimi was decreased but it of alkali surimi was increased with increasing moisture content in the range of 80 to . Storage modulus of acid surimi was the highest vaule in pH 6.8, but that of alkali surimi showed high value at neutral and slightly alkali pH. Propylene glycol increased storage modulus in , hut urea and 2-mercaptoethanol suppressed it. Potassium bromide improved storage modulus in , The results suggest that alkai process is used for making surimi instead of conventional method.
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