Gel forming additive effects on properties of thermally induced minced fish gel

Water-binding capacity (WBC) and hardness of minced chum salmon flesh decre ased after 3 mo frozen storage. Additives with phosphate, carrageenan, soy protein isolate increased the WBC of fresh and frozen minced chum salmon fl esh, and the texture profile analysis (TPA) hardness of the thermally-induc ed myofibrillar protein gels of salmon flesh, TPA hardness was a useful ind ex for characterizing sensory hardness of the cooked minced products. The o bservation of gel structure by scanning electron microscope showed additive s modified the microstructure of fish myofibrillar protein gel and the abil ity of the gel network to bind water, thus resulting in minced flesh with d ifferent WBC and gelling ability.