Improvement of Gel Properties of Fish Gelatin Using Gellan

Abstract The impact of gellan (GL) at different levels (5–20 % of total solid) on the properties of fish gelatin (FG) gels was studied. Gel strength and hardness of FG/GL mixed gel increased, while springiness and cohesiveness decreased as the levels of GL were increased ( p < 0.05). Gelling and melting temperatures also increased with increasing levels of GL incorporated ( p < 0.05). L* - and b* -values of FG/GL mixed gel decreased, whereas ∆E* -value increased with increasing GL levels ( p < 0.05). Microstructure studies revealed that denser structure with very small voids in gel network was observed upon GL addition. The addition of GL at a low level (5 %) had no adverse effect on sensory property, and no effect on syneresis of FG/GL mixed gels. Therefore, the addition of 5 % GL can be used to improve gelling property of FG via increasing gelling points without affecting sensory property of the resulting gel.