Thermal gelation characteristics of composite surimi sol

Abstract

Surimi sols were prepared with addition of ingredients (egg albumin, starch, carrageenan and oil) at varying levels and monitored for changes in the apparent viscosity during heating by rotational cylindrical viscometry. The sol-gel transitions occurred at 40°C for egg white- and starch-incorporated surimi sols, 38°C for carrageenan and 46°C for oil. Except for carrageenan, the addition of ingredients 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 starch did least. Rotational viscometry with a cylindrical spindle appeared to be simple and yet sensitive in continuous monitoring of viscosity changes in the composite surimi sols during heating. © 1994 Academic Press.