Abstract
This study investigated the effects of rice-related products (rice flour, rice bran, and rice starch) on the textural properties and the color of fish meat gels derived from walleye pollock, Theragra chalcagramma. The addition of up to 3% rice flour to fish meat gel improved the textural properties, as did rice starch. Gel samples made with rice flour and rice starch had almost the same lightness and whiteness with the same addition level. Furthermore, the addition of rice bran and rice flour contributed to the suppression of fish meat gel softening (the modori phenomenon).
