Gel-Forming Ability of Surimi from Aquacultured Pagrus major as Affected by Freeze-Thaw Cycle

This study focuses on the effect of freeze-thaw cycles on surimi and fish-meat gels prepared with Pagrus major (red sea bream, PM) compared to FA and RA grade Alaska pollock. Freeze-thaw cycling led to decreased values for water holding capacity (WHC), gel strength and gel texture with all surimi and fish-meat gels. Both PM surimi and fish-meat gels had greater WHC and whiteness than those of RA grade. PM was more comparable to FA following freeze-thaw abuse. Although still better than RA, PM fish-meat gels showed a loss of cutting strength, hardness, breaking force and deformation. Texture analysis of gels showed that FA gel had more favorable chewiness, springiness, cohesiveness and brittleness. Overall, PM fish-meat gels were comparable to Alaska pollock FA fish-meat gels with respect to freeze-thaw stability.