Water Binding and Ingredient Dispersion Pattern Effects on Surimi Gel Texture

Water binding, thermotransitional properties and the dispersion pattern of ingredients were studied in relation to their texture‐modifying effects in surimi gels. The DSC‐measured bound water (unfreezable at −30°C) of surimi gels prepared with potato starch with and without pregelatinization highly correlated with compressive force (r=0.94) and inversely correlated with expressible moisture (R=−0.99) of the gels. For nonfish proteins, however, physically bound water contributed more than the DSC‐measured bound water to gel strength. The ability to undergo thermal transition (size expansion and water absorption) and dispersion pattern of ingredients were responsible for the differences in texture‐modifying effects.