Potassium Bromate Effects on Gel‐forming Ability of Pacific Whiting Surimi

Physical and chemical analyses defined the reinforced oxidation of sulfhydryl groups on the myofibrillar proteins to disulfide bonds by bromate. Electrophoretic studies demonstrated myosin degradation during heat‐setting and its protection from proteinase attack by bromate. A bromate level of 0.075% inactivated 89.9% of the proteinase activity in surimi sols. Maximum gel hardness was 0.15%. Major increases in cohesiveness and elasticity were achieved at levels s 0.075%, brittle‐ness occurred at levels a0.1%. Surimi gels with AA folding test grade was achieved with 0.15%. Potassium bromate probably improved surimi gelation through proteinase inactivation and reinforced disulfide formation during heat‐setting.