Textural and physical properties of acid-induced and potassium-substituted low-sodium surimi gels
Date of Original Version
Textural and physical properties of acetic acid-induced and salt-induced surimi gels were evaluated. The addition of 2 to 3% acetic acid significantly decreased the shrinkage and total expressible fluid and increased firmness compared to 0.5% acetic acid added. Acid-induced gels without starch were significantly firmer than those with starch and salts. There was no peak in storage modulus with the addition of acid in the temperature range of 32 to 43°C, suggesting that the acid-induced gelation did not require setting as the salt-induced one. Partial substitution (1%) of KCl for NaCl did not change the storage modulus of the sol during heating and gel firmness. However, KCl and NaCl weakened the firmness of the acid-induced gel.
Publication Title, e.g., Journal
Journal of Food Science
Lian, P. Z., C. M. Lee, and K. H. Chung. "Textural and physical properties of acid-induced and potassium-substituted low-sodium surimi gels." Journal of Food Science 67, 1 (2002). doi: 10.1111/j.1365-2621.2002.tb11368.x.