Functional Protein Additives in Surimi Gels


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251 Citations (Scopus)


Medium‐grade Alaska pollock surimi was used to investigate the effects of functional protein additives on texture and colors. Torsion failure and differential scanning calorimetry tests were applied to measure gel strength, gel deformability, and calorimetric properties. CIE Lab color values were also measured. Shear stress values of gels and peak temperature of DSC thermograms were all increased. Shear strain, a good indicator of protein‐protein interaction, was increased only by addition of egg white and beef plasma protein. Yellowness (b*) values were affected by all additives except frozen egg white. Whiteness index (L*‐3b*) was a more effective indicator to differentiate additives.

Original languageEnglish
Pages (from-to)525-527
Number of pages3
JournalJournal of Food Science
Issue number3
Publication statusPublished - 1994 May


  • color index
  • functionality
  • protein additives
  • surimi

ASJC Scopus subject areas

  • Food Science


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