Effect of water-soluble protein on pressure-induced gelation of Alaska pollack surimi

Abstract SURIMI and WSP was mixed with various ratio and pressurized. The breaking strength of the pressure and heat-induced gel decreased in the WSP and Surimi mixture but remained high in the WSP only . This phenomenon indicated that there was little positive interaction between SURIMI and WSP in the both of pressure- induced gel and heat-induced gel. It was seemed that WSP lowered the strength of pressurized surimi gel because it delayed the polymerization of myofibrillar protein in SURIMI. On the other hand, the pressure-induced gel enhanced smoothness and flexibility, regardless of the amount of WSP contained. These result indicated the possibility that pressurization could be a suitable processing method to give a favorable texture to the surimi-based product containing high quantity of WSP.