Comparison of gel properties of surimi from Alaska pollock and three freshwater fish species: Effects of thermal processing and protein concentration

The gel strength of surimi made from Alaska pollock, common carp, grass car p, and silver carp was determined and compared for different incubation tem peratures and periods. Gel strength and setting Of the 3 freshwater fish sp ecies were inferior to that of Alaska pollock. Effects of the protein conce ntration, heating temperature and heating period on the gel strength were e valuated and compared utilizing the response surface methodology. Models fo r the breaking force and breaking distance of the surimi of the 4 species w ere established. Protein concentration was the major factor affecting the g el strength. Effects of heating temperature and heating period had differed somewhat among the surimi of the 4 species.