EFFECTS OF CHITOSAN ON GELLING PROPERTIES OF LOW QUALITY SURIMI

ABSTRACT In order to produce a strong and elastic gel from low quality walleye pollock surimi, use of chitosan was examined. The strength of gels was nearly doubled by the addition of 1.5% chitosan when salted surimi pastes were set below 25C. In contrast, chitin did not cause any changes in the physical texture of gels. When salted surimi pastes containing 1.5% chitosan were set at 20C, a large decrease in the proportion of myosin heavy chain was observed with a concomitant increase in components with molecular weights heavier than myosin heavy chain. Since the addition of EGTA, an inhibitor of transglutaminase, to surimi reduced gel strength and minimized myosin heavy chain polymerization, it is suggested that the enhancing effect ofchitosan on the gel formation of walleye pollock surimi could be due to the activity of the endogenous transglutaminase known to be present in this surimi.