Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder.

The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0, 0.2, 0.

Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing.

This study examined the changes of water state and gel characteristics of Hairtail surimi during thermal processing including two steps. The results showed that there were four content of water in Hairtail surimi gels. Water-holding capacity (WHC) and T relaxation time of water and gel strength increased from 47.