Rheological properties of gels made from high- and low-quality sardine (Sardina pilchardus) mince with added nonmuscle proteins

Abstract

The effect of added nonmuscle proteins on minced sardine gels is highly dependent on mince quality. In high functional quality mince, any protein addition interfered with gelation of muscle proteins. In low-quality mince, however, egg white or soy protein considerably improved gel strength. Casein reduced all of the rheological parameters studied. Regarding salt concentration, high-quality mince did not gel with low salt (1.5%), whereas low-quality mince gelled with both 1.5% and 2.5% salt concentrations. Gels made with 1.5% NaCl exhibited lower gel strength, elasticity, and cohesiveness than gels with the higher salt concentration.