Rheology of Surimi-Based Products from Fatty Fish Underutilized by the Industry

Different products, like emulsified sausages, can be made from surimi from Argentine croaker (Umbrina canosai). This fish is caught in large amounts in the Southern Brazil coast, but is underutilized and has a low commercial value. The objective of the present work was to evaluate the influence of soy protein, potato starch and heating temperature on the texture of an emulsified sausage processed from this surimi. For this, a factorial design was carried out with gel strength and cohesiveness being the measured processing parameters. It could be concluded that cohesiveness diminishes with the increase in soy protein or increase in potato starch. The heating temperature was the parameter that most affected the gel strength. When the soy protein or potato starch concentrations were increased the gel strength decreased.