Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish Gel

Abstract

ABSTRACTWater‐binding capacity (WBC) and hardness of minced chum salmon flesh decreased after 3 mo frozen storage. Additives with phosphate, carrageenan, soy protein isolate increased the WBC of fresh and frozen minced chum salmon flesh, and the texture profile analysis (TPA) hardness of the thermally‐induced myofibrillar protein gels of salmon flesh. TPA hardness was a useful index for characterizing sensory hardness of the cooked minced products. The observation of gel structure by scanning electron microscope showed additives modified the microstructure of fish myofibrillar protein gel and the ability of the gel network to bind water, thus resulting in minced flesh with different WBC and gelling ability.