RHEOLOGICAL RELATIONSHIPS BETWEEN SURIMI SOL AND GEL AS AFFECTED BY INGREDIENTS

Rheological properties of surimi sol showed that consistency index (K) was surimi concentration-dependent, as it decreased with increased level of ingredients except for carrageenan which increased K value. The flow behavior index and textural properties appeared to be a function of type and level of ingredients. Unlike starch and synergistic carrageenan, egg albumin, oil and i-carrageenan did not show a composite reinforcing effect. K values measured by rotational cylindrical spindle viscometry more closely correlated with textural properties (r=0.87 for compressive force; r=0.87 for shear force) than did other viscometries studied.