Effects of egg white and sodium ascorbate on gelation properties of lesser sardine (Sardinella spp.) Surimi

Surimi is a stabilized myofibrillar protein concentrate that is blended with cryoprotectants for a longer frozen storage life. In the present study, the effects of egg white powder (EWP) and sodium ascorbate (SA); both individually and in combination at different levels on the gelation and sensory properties of gels from surimi of lesser sardine (Sardinella spp.) were analysed. The addition of EWP and SA affected both the gelation and colour characteristics of surimi. EWP was added at concentrations of 0.5%, 1%, 1.5% and SA at concentrations of 0.1%, 0.2% and 0.3% and in combinations: 0.5% EWP with 0.1 and 0.2% SA and 1% EWP with 0.1 and 0.2% SA. The addition of EWP significantly increased the gel strength (P value >0.05) over the values of samples without EWP. However, addition of EWP and SA had no effect on whiteness (P value >0.05). Addition of SA at concentrations of 0.1%, 0.2% and 0.3% showed noticeably lesser values of gel strength than EWP. Among the combinations of EWP and SA evaluated at 0.5%EWP+0.1%SA, 0.5%EWP+0.2%SA, 1%EWP+0.1%SA and 1%EWP+0.2%SA for gel strength; higher values were observed for sample with 0.5%EWP+0.2%SA. There was decrease in gel strength as the levels of SA increased. Therefore, the addition of combination 0.5%EWP and 0.1%SA is considered as optimum for achieving satisfactory value of gel strength of lesser sardine surimi.