| Abstract: | Mince produced from pink salmon (Oncorhynchus gorbuscha) was divided into four batches. A different commercial phosphate-treated gel-forming ingredient was added to each of three batches and the fourth batch was left untreated as a control. The mince batches were adjusted to a pH of 6.8 prior to freezing. The additive treatments were at 1, 2, 3, 4, and 5 percent of the final product weight. Samples were stored for at -40°C for a period of four months and then measured for gel strength by punch test, torsion test, texture profile analysis (TPA), and water binding ability (WBA). The textural properties of the mince were significantly improved by the addition of gel-forming additives. A difference in textural properties was detected between the standard methods of measurements, with torsion testing yielding the most sensitive measurements. |
