Addition of Lipid to Heat-set Gel from Purified Sardine Minced Meat

Abstract

An efficient method was examined for adding sardine lipid to the heat-set gel from thepurified sardine minced meat (PMM). By the addition of more than 5% of the lipid to PMM, jelly strength (JS) and breaking strain (BS) of the resulting gel were remarkably decreased, and the decrease in these parameters could not be prevented by the addition of soybeanlecithin to the gel containing more than 10% of the lipid. JS and BS of the gel containing 10% of the lipid were increased by the addition of egg white or whey protein powder. No decrease in JS and BS was observed up to 20% of the lipid content when egg white and whey protein were added independently as emulsion curd containing 30% of the lipid.Furthermore, JS and BS of the gel containing 10% of the lipid were increased by the addition of Alaska pollack frozen surimi up to 40%.