Sardine surimi gels as affected by salt concentration, blending, heat treatment and moisture

摘要

The effects of simultaneous modification of salt concentration, blending time, moisture content and heat treatment at different setting and cooking temperatures and time on characteristics of sardine (Sardina pilchardus) surimi gels was examined using a randomized incomplete block design. Maximum gel strength (GS) was obtained at highest salt concentrations and 78% moisture. Pre-setting was required to achieve acceptable gel quality. Highest GS values were found in gels set for 30-60 min at 35°C prior to heating at 90°C for 40 min. However, GS decreased after prolonged heating at 90°C. Gels set at 25, 35 and 40°C for 90 min had lower GS values when heated at 90°C for 40 min but were stable during further heating.