Assessment of added protein/starch on the functional properties of surimi gels manufactured from atlantic whiting

The functional properties (hardness, cohesiveness, color, and whiteness) of 5 food ingredients (2 whey protein concentrates [WPC 45 and WPC 76], whey protein isolate [WPI], egg white [EW], and potato starch [PS]) added to surimi gels were evaluated using 2 different thermal regimes. Hardness and cohesiveness of whiting surimi gels prepared using a rapid cook treatment (90°C for 15 min) did not significantly change on the addition of test ingredients. Hardness and cohesiveness of whiting surimi with added ingredients prepared using a suwari set treatment (0° to 4°C for 12 h followed by 90°C for 15 min) were increased (P < 0.05) on addition of additives with the exception of WPC 76, which decreased (P < 0.05) surimi hardness and cohesiveness. Results showed that starch was more effective in improving the functional properties of surimi when compared with all other protein additives assessed.