THERMAL GELATION CHARACTERISTICS OF COMPOSITE SURIMI SOL

Surimi sols were prepared with addition of ingredients (egg albumin, s tarch, carrageenan and oil) at varying levels and monitored for change s in the apparent viscosity during heating by rotational cylindrical v iscometry. The sol-gel transitions occurred at 40-degrees-C for egg wh ite- and starch-incorporated surimi sols, 38-degrees-C for carrageenan and 46-degrees-C for oil. Except for carrageenan, the addition of ing redients reduced the viscosity which varied with the type and level of ingredient. Egg albumin-incorporated surimi sol followed most closely the pattern of viscosity changes in the control surimi sol while star ch did least. Rotational viscometry with a cylindrical spindle appeare d to be simple and yet sensitive in continuous monitoring of viscosity changes in the composite surimi sols during heating.