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Following the dietary recommendations for the reduction of salt consumption, the present study considered several surimi gelation processes and the influence of high pressure (HHP) on reduced salt content gels. Suwari (S) and heated-induced definitive gels with setting (SQ) and without (Q) were prepared with three different high hydrostatic pressure treatments (0, 150 MPa and 300 MPa) and with two...
Effects of coconut husk ethanolic extracts on gelling properties of surimi from sardine (Sardinella albella) were investigated. Extracts prepared using 60% ethanol (E60) and 80% ethanol (E80) with total phenolic content of 464 and 454 mg tannin/g, respectively, were incorporated into surimi gel. Gels added with E60 or E80 had the increases in breaking force as the levels increased and the highest...
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