Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel () Surimi.

The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel () surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (/) NaCl with different concentrations of lecithin (0, 0.