Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)

A study of rheological and ultrastructural properties of gels made from sardine was undertaken in order to examine the effects of adding non-muscle proteins (egg white, soy protein, casein and gluten) at different gelling temperatures. The highest values for gel strength, breaking force and breaking deformation were obtained with 2.5% salt content, which produced a more homogeneous gel matrix. Suwari gels containing soy protein exhibited greater gel strength, while for gels cooked at 90 °C the gel strength was highest in those containing egg white and a true three-dimensional network was displayed.