SARDINE SURIMI GELS AS AFFECTED BY SALT CONCENTRATION, BLENDING, HEAT-TREATMENT AND MOISTURE

The effects of simultaneous modification of salt concentration, blendi ng time, moisture content and heat treatment at different setting and cooking temperatures and time on characteristics of sardine (Sardina p ilchardus) surimi gels was examined using a randomized incomplete bloc k design. Maximum gel strength (GS) was obtained at highest salt conce ntrations and 78% moisture. Pre-setting was required to achieve accept able gel quality. Highest GS values were found in gels set for 30-60 m in at 35 degrees C prior to heating at 90 degrees C for 40 min. Howeve r, GS decreased after prolonged heating at 90 degrees C. Gels set at 2 5, 35 and 40 degrees C for 90 min had lower GS values when heated at 9 0 degrees C for 40 min but were stable during further heating.