Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White

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Abstract
The effects of beef plasma hydrolysate and egg white solids were evaluated in surimi gels using measurements of torsional shear stress and strain, bound water, cook loss and SDS‐PAGE. Treatments included level of protein addition, surimi type (by species and grade) and cooking schedule. Addition of proteins, regardless of type or level of addition, significantly increased torsional shear stress and strain for all gels precooked at 60°C (90°C final cook). For gels made from low quality surimi, all levels of treatment proteins improved stress and strain for all cooking schedules and improved water holding for gels precooked at 60°C. Electrophoretic results showed a decrease in the density of the myosin heavy chain only in those gels without added proteins precooked at 60°C.