Effect of rinsing with different kind of calcium ion solution on the gel properties of horse-mackerel surimi

Gel forming capacity of horse-mackerel surimi and other sea-fish surimi was studied. The effect of different kind of calcium ion solution on the gel properties of horse-mackerel surimi was studied by texture analysis and determination protein solubility, whiteness, expressible water and microstructure of surimi gel. The results showed that horse-mackerel was apt to suwari and modiri. Rinsing with calcium ion solution improved the gel properties of horse-mackerel surimi, compared with the sample rinsing only with water. Rinsing with 0.1% chloride calcium solution was the best among three kind of calcium ion solution, with which the breaking force, deformation and gel properties was increased by 20%, 11% and 33%, respectively.