Textural properties and sensory evaluation of soft surmi gel treated by high pressurization

Heat and high pressure-treated fish meat surimi gels and soft surimi gels were prepared and their characteristics were examined on their textural properties, their fine structure by scanning electron microscopy and a sensory evaluation. A high pressurized gel containing 1.5% NaCl had an elastic and fine texture, compared to the heated one. In addition, the pressurized soft surimi gels with the ratio of the distilled water to fish meat surimi of 0.5 to 1 and 1 to 1 showed 1.6 and 1.4 times respectively, the value of the heated soft gels for the hardness of penetrating, and were formed into smooth, soft and elastic gels.