Abstract
Four kinds of non-muscle proteins, including liquid egg white, plasma protein concentrate, wheat gluten and whey protein concentrate were added as gelation aid materials to horse mackerel surimi. Decrease in on-set temperature of first heat gelation and resolution degree were observed in the surimi containing these non-muscle proteins. Addition of plasma protein clearly increased the surimi rigidity, reflecting its excellent thermogelation ability. Addition of the proteins also enhanced the gel strength and cooking tolerance of heated surimi products (kamaboko). Plasma protein effectively increased the gel strength of kamaboko, giving a firm and elastic gel, which still had high gel strength in cooking under 70°C. Addition of the proteins also inhibited the browning of kamaboko during cooking.
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