Stability of cod (Gadus morhua L.) surimi processed with CaCl₂ and MgCl₂ added to the wash water

Summary Washing cod mince in water containing both CaCl 2 and MgCl 2 improves the functional properties of the resultant surimi. Gel strength, frozen shelf‐life, and colour, important quality factors for the further processing of surimi, were measured after different heat setting regimes for surimi pastes prepared with or without CaCl 2 and MgCl 2 addition. the surimi was stored frozen for up to 12 months. the positive effect of setting at low temperatures was far more pronounced when the surimi was processed with 7.5 mM CaCl 2 and 15 mM MgCl 2 added to the wash water. After 12 months of frozen storage, the gel strength of the salt‐washed surimi was reduced, but was still higher than the control. the lightness of the cooked surimi model product was reduced when salt‐washed. the positive effect of the ions was abolished when lysine, an inhibitor of transglutaminase, was included. Hence, the positive effect of Ca 2+ and Mg +2 ions on the functional properties of surimi may be caused by a transglutaminase‐type enzyme present in cod mince.