Addition of hydrocolloids and non-muscle proteins to sardine (Sardina pilchardus) mince gels: Effect of salt concentration

This paper examines the effect of adding hydrocolloids (iota-carrageenan and starch) alone and hydrocolloids with non-muscle protein (egg-white, soy protein, casein, gluten) on the texture and water-holding ability of gels made with sardine mince of two different qualities and salt contents (2.5% and 1.5%). Addition of hydrocolloids or hydrocolloids and non-muscle proteins to a mince of high gelforming capacity with 2.5% NaCl caused a significant drop in gel strength and hardness but not in elasticity or cohesiveness. In low-salt gels, addition of these ingredients significantly improved folding test scores with respect to control. Low-salt gels with hydrocolloids proved harder but less elastic and cohesive than high-salt gels. Where hydrocolloids were added along with non-muscle proteins in low-salt samples, gels exhibited the same or less hardness, elasticity and cohesiveness as high-salt samples. In a muscle of low gel-forming capacity, addition of hydrocolloids and combinations of hydrocolloids and non-muscle proteins increased hardness, elasticity and cohesiveness of both low- and high-salt samples.