Mince Gels Research Articles

Ethanolic duea ching extract in combination with microbial transglutaminase: Strengthening effect on mince gel and cross-linking of myofibrillar proteins from Indian mackerel

Surimi or fish mince gel are popular seafood products worldwide. Lean fish are commonly used as raw material, while dark fleshed fish, especially Indian mackerel, has high fat content and dark color associated with poor gel quality. To improve gel strength, plant extract, particularly from duea ching (Ficus botryocarpa Miq.), rich in polyphenols and calcium could be used as natural protein cross-linker to strengthen gel network. Effect of ethanolic duea ching extract (EDCE) at varying levels in the absence and presence of microbial transglutaminase (MTGase) on gel property of Indian mackerel mince gel prepared from fillets pre-washed for different times (1 and 3 times) was studied. Heat-induced aggregation of myofibrillar protein (MP) from Indian mackerel fillets under different conditions was also investigated. Mince gel prepared from fillets pre-washed for 3 times added with 0.10 % EDCE and 0.5 unit/g of MTGase (3-PWM-MT-0.10) showed the highest breaking force, deformation and textural properties (P < 0.05). Lower autolysis of mince gel was obtained when EDCE, MTGase or in combination were added. However, addition of ECHE decreased whiteness of mince gel, particularly at higher concentrations (P < 0.05). Electrophoretic images revealed the disappearance of myosin heavy chain when MTGase or EDCE in conjunction with MTGase was incorporated. Addition of 0.10 % EDCE, MTGase or both could induce aggregation and enhance setting phenomenon of MP solution as indicated by higher absorbance at 660 nm and storage modulus (G′), respectively. Based on microstructure study, 3-PWM-MT-0.10 had more compact, finer and interconnected structure than other gels. Therefore, the use of EDCE and MTGase at the appropriate levels could be used for improving quality of mince gel from pre-washed Indian mackerel fillets.

Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis

This study investigated how physical, chemical, and enzymatic extraction technologies affected the physicochemical properties of bamboo shoot insoluble dietary fiber (IDF). Additionally, the effects of IDF extracted by these techniques on the gel properties, water retention, microstructure, and digestibility of chicken mince gels were evaluated. Results showed that IDFs extracted by physical (P-IDF), chemical (C-IDF), and enzymatic (E-IDF) exhibited a typical cellulose polysaccharide structure and strong water and oil retention capabilities, with the highest values reaching 14.18 g/g and 6.74 g/g, respectively. Compared to P-IDF, C-IDF and E-IDF displayed a rougher porous structure and stronger adsorption capacities for glucose (409.91 mg/g and 604.95 mg/g), cholesterol (54.46 mg/g and 64.06 mg/g), sodium cholate, and nitrite. The addition of IDF improved the water retention, water stability, texture, and rheological properties of chicken mince gels, and had no negative effect on the digestion of chicken mince proteins. On the one hand, the hydrophilic groups exposed in IDF absorb water and fill the gel networks, reducing the formation of water channels in the gel and improving water stability. Furthermore, the hydrophilic groups on the glucose unit that makes up the IDF interacts with the proteins through the hydrogen bond and the transformation of protein β-structure to α-structure, promoting the formation of gel network structure and improving gel texture and rheological properties. E-IDF and C-IDF showed better overall gel performances, but E-IDF had better dry matter digestibility, protein digestibility, and gastrointestinal digestive effects. Therefore, IDF prepared by enzymatic hydrolysis is more suitable for chicken mince processing.

Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste

This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing.

Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins.

Problems with minced pork include water release and low gel strength. This study aimed to investigate the effect of treatments with κ-carrageenan (κ-CAR), egg white powder (EWP), wheat gluten (WG), soy isolate protein (SPI), and a combination of these treatments on the gel properties and protein structures of minced pork. The cooking loss and trapped water within minced pork increased when additives were incorporated; in particular, the SPI group reached 1.31 ± 0.01% and 91.42 ± 0.20%. The hardness and chewiness of minced pork reached their maximum values (38.91 ± 0.80 N, 14.73 ± 0.41 N) when the WG was added. The κ-CAR/WG-minced pork gel network structure was the densest and most stable, characterized by increased hydrophobic interactions, disulfide bonds in the mince gel, and enthalpy value. The α-helix content with κ-CAR/WG treatment decreased from 27% to 7.8%, transforming into other secondary structures. This suggests that the addition of κ-CAR/WG can be a more effective combination for improving the quality of minced pork.

Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

The purpose of this study was to investigate the volatile flavor changes in silver carp mince (SCM) gel glycated with different reducing sugars (glucose, L-arabinose, and xylose) based on E-nose, GC-IMS, and sensory evaluation. These results showed that glycation reduced the fishy smell of SCM gel and increased the meaty, toasty, and burnt smell. A total of 10 volatile compounds were considered as characteristic flavor compounds and potential markers. Among them, the main contributors of fishy included hexanal, heptanal, n-nonanal, octanal, etc. Toasty and burnt were mainly related to the production of 3-methylbutanal and furfurol. These results heralded that glycation could be used to improve the volatile flavor of SCM. This research provided a theoretical basis and technical support for glycation in aquatic food flavor quality control, aquatic pre-made food development, and aquatic leisure food processing.

Enhancement mechanism of glycation with l-arabinose and xylose on texture properties of silver carp mince gel.

Glycation is a green processing technology. Based on our previous studies, glycation with l-arabinose and xylose was beneficial to enhance the texture properties of silver carp mince (SCM) gels. However, the possible enhancement mechanism remained unclear. Therefore, in this study, SCM gels with different types of reducing sugar (glucose, l-arabinose, and xylose) were prepared based on our previous study. The possible mechanism of texture enhancement of SCM gels was analyzed by investigating the changes in water distribution, protein structures, and microstructure in the gel system. The glycation of l-arabinose and xylose enhanced the hardness, cohesiveness, chewiness, and resilience of SCM gels. Hardness increased from 1883.04 (control group) to 3624.54 (l-arabinose group) and 4348.18 (xylose group). Low-field nuclear magnetic resonance (LF-NMR) showed that glycation promoted the tight binding of immobilized water to proteins. Raman spectroscopic analysis showed that glycation increased the surface hydrophobicity and promoted the formation of disulfide bonds. Scanning electron microscopy (SEM) showed that glycation promoted the formation of uniform and dense three-dimensional network structure in SCM gels. In summary, glycation enhanced the binding ability of immobilized water to proteins, improved the surface hydrophobicity, promoted the formation of disulfide bonds, and led to a more uniform and dense gel network structure of proteins, thus enhancing the texture properties of SCM gels. This research provided a theoretical basis for a better understanding of the mechanism of the effect of glycation on the quality of gel products and also provided technical support for the application of l-arabinose and xylose in new functional gel foods. © 2024 Society of Chemical Industry.

Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel

This study intended to investigate the synergistic effect of direct current magnetic field (DC-MF) and calcium chloride (CaCl2) on improving the saltiness and quality of pork gel and to explore the potential adjustment mechanisms involved. Pork mince was subjected to low-salt treatment of DC-MF for 3 h (T1), CaCl2 substitution (T2) or DC-MF combined with CaCl2 (T3) respectively under high and low salt controls (HC and LC). Heat-induced gels of pork mince were prepared and analyzed in terms of gel texture, saltiness perception, moisture status, salt release and protein structure. Results indicated that DC-MF combined with CaCl2 treatment could reduce the addition of sodium chloride by 5% while maintaining the saltiness and overall acceptability of mince as well as improving its texture and yield. Further studies revealed that DC-MF in concert with CaCl2 treatment could not only increase the moisture content of mince gel, but also enhance saltiness perception by causing gel matrix to release salt-bearing juices under external forces. The energy spectrum analysis also illustrated that co-treatment technique could avoid the salt loss of minced meat during cooking process. Finally, a possible potential regulatory mechanism was speculated that the synergistic action of DC-MF and CaCl2 could alter the gel texture and sodium salt availability by modifying protein conformation and inducing a competitive binding reaction site for calcium and sodium ions. In conclusion, synergistic treatment by DC-MF and CaCl2 was a potential strategy in meat salt reduction.

Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder.

The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0, 0.2, 0.4, 0.6, 0.8, and 1%) to the mince, and mince gels were prepared to study the changes in their fracture constant, water distribution, microstructure, and protein conformation of mince gels. In addition, the stress-strain curve of the EWP-mince gel was measured to obtain its compressive modulus (E). The formation of the mince gel was promoted by EWP, and the whiteness, fracture constant, water-holding capacity (WHC), and immobilized water were all enhanced. At 0.8% addition of EWP, the fracture constant increased from 176.715 ± 2.463 N/m to 348.631 ± 3.144 N/m (p < .05), which was a nearly twofold improvement. Additionally, the WHC increased from 75.21% to 79.99%, and the percentage of immobilized water increased from 94.03% to 94.91%. The EWP-mince gel network structure was the most uniform and dense, and there were increases in hydrogen bonds, disulfide bonds, β-sheets, and β-turns in mince gels, as well as the storage modulus (G') and enthalpy (ΔH). In contrast to the control group, the relative content of α-helixes decreased from 53.34% to 37.09% and transformed into other secondary structures, and the bulk water and cooking loss also decreased to 2.41% and 8.51%, respectively. Consequently, EWP effectively improved the quality of mince products, and the effect was most apparent when 0.8% was added.

Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince.

Asian sea bass mince gels having different adjusted moisture/water content (80 and 85%; w/w) were prepared with addition of sodium bicarbonate (SB) at various concentrations (0, 0.05 and 0.1%; w/w). Fish mince gels of 80% water content added with 0.05 and 0.1% SB (G80-0.05 and G80-0.1, respectively) had the highest increase (135-139%) in breaking force (BrF) than the respective control gel (G80) (P < 0.05). For gel with 85% water content, a lower increase (17-28%) in BrF was found with the addition of SB as compared to their corresponding control (G85). Whiteness of all samples was continuously decreased with increasing amount of SB, however the water holding capacity was increased drastically with augmenting levels of SB, regardless of thewater content (P < 0.05). A loss in the elasticity of gel was attained with the addition of SB as indicated by decreasing storage modulus. A finer and more compact network was detected in a gel containing SB, irrespective of water content. Based on sensory scores, gel having 85% water content added with 0.05 and 0.1% SB had similar acceptability to the control gel (G80) containing 80% water content (commercial level). Therefore, SB at the appropriate level could improve the gelling properties with higher water holding ability of the mince gel with high acceptability.

Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp.

Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosphate, basil) on the gel and flavor properties of UFMG from Ctenopharyngodon idellus. The results indicated that the texture and gel strength of NK (30% NaCl was replaced with 30% KCl) were fairly similar to that of N group (NaCl only), and the whiteness had improved significantly (p < 0.05), while the product eventually yielded a certain bitter taste. The addition of disodium inosine-5′-monophosphate (DIMP) significantly (p < 0.05) increased the hardness, chewiness, buriedness degree of tryptophan and gel strength, decreased the content of α-helix structure in the gels, while less change occurred in gel whiteness and network structure. Basil significantly (p < 0.05) reduced the buriedness degree of tryptophan, gel strength and whiteness, and deteriorated the gel structure. Nevertheless, the addition of DIMP or basil reduced the bitterness induced by KCl and improved the overall acceptability scores of gels of the N group. Moreover, there was no distinct difference in moisture content and water-holding capacity between all groups. Therefore, replacing sodium chloride in UFMG with 25% potassium chloride and 5% DIMP may be an ideal sodium salt substitution strategy.

Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen-stored longtail southern cod (Patagonotothen ramsayi) fish mince gel.

Frozen-stored fish mince tend to have poor gelling ability due to significant myosin denaturation caused by freezing. In this study, microbial transglutaminase (MTGase) was used to improve the quality of fish mince gel products made from frozen-stored longtail southern cod (LSC). The gel strength of the gel product increased with the addition of MTGase and reached a plateau value of ~19 N mm beyond 300 U/kg of MTGase, at the same condition, T22 was reduced from 57.22 to 49.77 ms, T23 was reduced from 1,273.88 to 1,072.27 ms. As the MTGase addition increased from 0 to 400 U/kg, the hardness of the fish surimi gel increased from 14.52 to 21.36 N, and the microstructure changed from loose to dense, respectively. This study showed that MTGase could promote gelation to improve the quality of frozen-stored LSC fish mince gel, especially at 300 U/kg, which potentially can be utilized to produce good surimi gel products out of frozen-stored fish.

Comparative analysis of unwashed and single washed mince gel from Indian major carps.

The gelling properties and quality characteristics of unwashed and single washed mince of catla, rohu and mrigal have been investigated to find out suitability of Indian major carps for the preparation of mince gel. The higher moisture content and lower protein content was reported in the single washed mince. The single washing of mince did not improve the gel strength. The gel strength showed significant difference (p < 0.05) and decreased in single washed mince than its unwashed counterparts in catla and mrigal except rohu. It has been observed that gel did not set at pre-incubation temperature of 40°C for 30min treatment. SDS-PAGE patterns of proteins did not show any loss of myosin heavy chain (MHC) in single washed mince of Indian major carps. Texture profile analysis showed higher hardness in washed mince gel of Indian major carps while, non-significant difference (p > 0.05) was observed in cohesiveness, adhesiveness and elasticity properties. The whiteness index of washed mince showed improvement. The overall study indicated that mince gels can be made from unwashed mince of Indian major carps, alleviating the problems of waste water disposal leading to production of more value added products with better nutritional value.

Effects of lysine and arginine on the properties of low-salt mince gel from striped catfish (Pangasianodon hypophthalmus).

Effects of basic amino acids, lysine (Lys) and arginine (Arg), at different levels (0%, 0.5%, and 1%, based on mince weight) on properties of striped catfish (Pangasianodon hypophthalmus) mince gel containing low salt (LS) and high salt (HS) were investigated. Without Lys or Arg addition, HS gel had the higher textural properties including hardness, chewiness, as well as cohesiveness than LS gel (P<0.05) and the highest values were achieved when 1% Arg was incorporated in both LS and HS gels (P<0.05). Arg had no effect on acceptability of mince gel. However, whiteness was decreased in HS gel when Arg was applied. Autolysis of gel was lower in HS gel containing Arg. No differences in protein patterns among all gel samples were found. Addition of Arg could increase the gelling ability of both LS and HS mince during heating as evidenced by higher storage modulus (G') and viscous modulus (G″). Mince gel added with Arg had orderly interconnected structure and their microstructure was finer than that without Arg. Therefore, Arg could be used in LS gel from striped catfish mince, in which quality of gel was equivalent to HS counterpart. PRACTICAL APPLICATION: Basic amino acid, especially arginine (Arg) with guanidinium group, could increase repulsive force between protein molecules at low-salt concentration (0.5%). This resulted in high solubilization of muscle proteins, whereas gel formation or gel strength was higher than that containing high salt (2.5% to 3.5%). Thus, Arg could be used for production of fish mince gel containing low salt with lowered health risk.

Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes

Abstract The effect of acid and alkaline pH shift processes on removal of total lipids, cholesterol, nucleic acids and haem pigments during production of protein isolates from broiler meat was investigated. The gel-forming ability of resulting protein isolates were evaluated in comparison with raw broiler meat and water washed broiler meat. Significant reduction of total lipids, cholesterol, nucleic acids and haem proteins was obtained from both pH shift processes (p &lt; 0.05). Acid process recovered more protein with less total haem pigments resulting in a greater breaking force and whiteness of the isolate gel compared to alkaline counterpart (p &lt; 0.05). However, protein isolate gels showed inferior deformation and water holding capacity to washed mince gel (p &lt; 0.05). Therefore, the pH shift processing could be used to produce a functional protein isolate with low nucleic acids, haem pigments and lipids and, thereby, reduced cholesterol level. The protein isolates, particularly acid version, still had good gelling properties.

Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp

Small-scale mud carp (SC, Cirrhina microlepis) and common carp (CC, Cyprinus carpio) are underutilized freshwater fish. The objective of this study was to elucidate the gel-forming ability of mince and washed mince from these species in relation to washing cycles and CaCl2 addition. Protein loss of up to 67% was observed after three-washing cycles of both species, rendering relatively low yield. About 85–90% of total fat was removed from SC flesh after three-washing cycles, but only two-washing cycles were sufficient for fat removal in CC mince. Mince and washed mince of both species did not exhibit severe proteolysis with low autolytic activity at 65°C. SC exhibited superior gel-forming ability to CC. Two- and three-washing cycles in conjunction with a 40°C-preincubation resulted in the highest textural properties of SC and CC, respectively. CaCl2 increased the breaking force of CC and SC mince gels up to 65 and 95% at 0.3 and 0.5% CaCl2, respectively, as compared to without CaCl2. However, it showed negative effects on surimi gels of both species. Both SC and CC are potential freshwater fish resources for mince and washed mince production with reasonable good gel-forming ability.

Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates

Impacts of microbial transglutaminase (MTGase) (0–0.6 units/g sample) on gel properties of Indian mackerel unwashed mince, surimi and protein isolates with and without prewashing were studied. Generally, lower myoglobin and lipid contents were found in protein isolate with and without prewashing, compared to those of unwashed mince and surimi (P<0.05). Protein isolate had the decreased Ca2+-ATPase and protein solubility, indicating protein denaturation. When MTGase was incorporated, breaking force and deformation of all gels markedly increased, especially as MTGase levels increased (P<0.05). At the same MTGase level, gel from protein isolate with prewashing exhibited the highest breaking force and deformation (P<0.05). The addition of MTGase could lower the expressible moisture content of most gels. No change in whiteness of gel was observed with the addition of MTGase (P>0.05), but gel from protein isolate gels had decreased whiteness as MTGase at high level was added. The microstructure of protein isolate gels without prewashing showed a similar network to unwashed mince gels, whilst a similar network was observed between surimi gel and gel from protein isolate with prewashing. Nevertheless, a larger void was noticeable in gels from protein isolates. All gels incorporated with MTGase (0.6 units/g) showed a slightly denser network than those without MTGase. Thus, gel with improved properties could be obtained from protein isolate from Indian mackerel with added MTGase.

EFFECT OF MODIFIED TAPIOCA STARCH ON THE STABILITY OF FISH MINCE GELS SUBJECTED TO MULTIPLE FREEZE‐THAWING

ABSTRACT Effects of modified tapioca starch (hydroxypropylated distarch phosphate) at various levels (0, 1, 2 and 3% w/w) on the chemical, physical, textural and sensory properties of bigeye snapper (Priacanthus tayenus) mince gels subjected to different freeze‐thaw cycles (zero, one, three and five) were investigated. Breaking force, deformation and expressible moisture content of the control mince gels (without modified starch) increased with increasing freeze‐thaw cycles (P &lt; 0.05). The protein solubility study revealed that disulfide bond was formed in the gel as the freeze‐thaw cycles increased (P &lt; 0.05). However, the addition of 1% modified starch could reduce those changes and rendered the gel subjected to five freeze‐thaw cycles with the highest score for texture, appearance and overall liking. Scanning electron microscopic study indicated that mince gel added with 1% modified starch had the finer matrix with smaller strands compared with the control mince gel at all freeze‐thaw cycles used.PRACTICAL APPLICATIONSDuring frozen storage, surimi or mince gels are susceptible to the textural changes associated with losses in water‐holding capacity. As a consequence, the rubbery texture is generally formed, leading to lower acceptability. The addition of modified starch, particularly hydroxypropylated distarch phosphate, at the appropriate level could minimize such an alteration and could maintain the quality of gel products during the extended frozen storage.

Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration

The influence of washing treatment (dewatered only, one wash, and three washes) and sodium chloride (NaCl) concentration (0%, 2%, and 4%) on the gelation properties of crab mince was investigated. This previously cooked muscle mince is a low-value by-product of the crab processing industry, considered to have little or no functional properties. Crab mince gels were produced and tested for water-holding capacity (WHC), gel strength, colour, and electrophoretic profile. Wash treatment and NaCl concentration significantly affected gelation. Washed samples exhibited significantly higher WHC than dewatered samples. The 4% NaCl treatment decreased WHC compared to lower NaCl levels. Multiple washing steps increased the force to gel deformation. Wash treatment and NaCl concentration also affected the colour of gels. Based on these results, cooked crab meat mince treated with three washes and 0% NaCl resulted in the strongest gels with the best water-holding capacity, which can be used in the development of value-added products.

Gel-forming ability of small scale mud carp (Cirrhiana microlepis) unwashed and washed mince as related to endogenous proteinases and transglutaminase activities

Gel-forming ability of small scale mud carp (Cirrhiana microlepis) mince and washed mince was investigated with respect to their proteinase and transglutaminase (TGase) activities. Proteinases in sarcoplasmic fluid showed the optimum activity at 65 °C and pH 9, whereas autolytic activity was maximum at 70 °C and pH 10, indicating the presence of heat-stable alkaline proteinases. When mince was washed with three volumes of water twice, TGase and proteinases were mainly removed in the first washing cycle, resulting in a decreased autolytic activity of washed mince. Breaking force of the single washed mince gels was greater than the twice washed mince and the unwashed mince gels (p<0.05). Pre-incubation of mince pastes at 40 °C for 1 h prior to cooking (90 °C/30 min) increased breaking force of all samples, particularly the single washed mince (p<0.05). This coincided with an increase of higher molecular weight polymers observed on SDS-PAGE. Washing did not completely eliminate proteinases as it was evident by an increased trichloroacetic acid (TCA)-soluble oligopeptides of washed gels pre-incubated at 55 °C. Whiteness values of washed mince gels were greater than that of mince gels.

Characteristics and gel properties of muscles from sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta) caught in Thailand

Dark and ordinary muscle from sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta) were characterized. Lipid and myoglobin contents were higher in dark muscle than in ordinary muscle of both species, and higher contents of both constituents were found in sardine muscle than mackerel muscle. The extractable myoglobin contents in sardine dark and ordinary muscle were 14.27 and 2.18 mg/g, while mackerel dark and ordinary muscle contained 4.88 and 1.37 mg myoglobin/g sample, respectively. Alkali-soluble protein and stroma contents were greater in dark muscle than ordinary muscle. Mackerel muscle comprised a higher content of non-protein nitrogenous compounds than sardine muscle. The effect of washing conditions on the myoglobin extractability was investigated. A large amount of myoglobin was removed in the first washing cycle and only a small amount was removed in the second washing cycle. The highest removal of myoglobin from sardine (32.10–46.55%) and from mackerel muscle (103.20–313.66%) was achieved when the mince was washed with 0.2% NaCl and 0.5% NaCl, respectively. Washing media showed the marked effect on the color, expressible drip and textural properties of sardine and mackerel mince gels. The breaking force of directly heated and kamaboko gels from both sardine and mackerel mince washed with NaCl solution was higher than that of unwashed mince and water washed mince. However, no difference in deformation was observed. Washing also resulted in increased whiteness and lowered expressible moisture. In general, sardine surimi showed the superior gel-forming ability and whiteness to mackerel surimi.