Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors

When salted surimi paste of chum salmon was incubated at 20–60°C, a marked loss of the breaking strength of heat‐induced gel occurred simultaneously with breakdown of myosin heavy chain, but this was effectively suppressed by addition of cysteine protease inhibitors or bovine plasma powder. In the presence of protease inhibitor, the surimi gels were formed at relatively low temperatures showing highest gel strength at incubations of 50 and 60°C. Chum salmon surimi showed no evidence of suwari and no myosin heavy chain cross‐linking.