Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white

Alaska pollock (AP) and Pacific whiting (PW) surimi gels containing potato starch (PS) and/or egg white (EW) were induced with 400 and 650 MPa for 10 min at 20 degreesC and compared with heat-induced gels (90 degreesC, 40 min). Determination of textural parameters, compression tests, penetration tests and texture profile analysis were carried out. L*, a*, and b* values were also determined. Pressure treatment improved whiteness of surimi gels as compared with heat-treated surimi gels, whereas additives did not. The whiteness of AP surimi gels varied from 67.2% to 76.7%, while the whiteness of PW surimi gels varied from 62.3% to 76.9%. At 400 MPa, whiteness values were 10% higher than heated gels. However, at 650 MPa whiteness increased 8%. Gels scored the maximum of 5 in the folding test irrespective of pressure applied or additives. Gel strength behaves differently in AP and PW surimi gels. For AP surimi gels an improvement was observed at 400 MPa as compared with heat-induced gels, whereas in PW surimi gels no improvement was observed. (C) 2004 Elsevier Ltd. All rights reserved.