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 degrees 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 degrees to 4 degrees C for 12 h followed by 90 degrees 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.