Preparation of surimi gels from striped mullet (Mugil cephalus) using an optimal level of calcium chloride

Optimal conditions for the setting phenomenon in surimi, prepared from striped mullet (Mugil cephalus) by adding calcium chloride, were determined. Concentrations of calcium chloride (0–0.4%), temperature (25–45 °C), and time (30–90 min) were optimised to improve the shear stress and shear strain properties of fish gels. After incubating under selected conditions for setting, all gels were cooked at 90 °C for 15 min. Shear stress was mainly affected by the calcium concentration, while shear strain was moderately affected. Maximum shear stress (89.6 kPa) was obtained by employing a concentration of calcium of 0.4%, a temperature of 39.3 °C and a time of 1 h. Under these conditions, a shear strain of 1.47 was obtained. The results suggest that the mechanical properties of surimi gels can be improved, simply, by adjusting the level of calcium to induce activity of the endogenous transglutaminase.