Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients

Rheological properties of surimi sol showed that consistency index (K) was surimi concentration‐dependent, as it decreased with increased level of ingredients except for carrageenan which increased K value. The flow behavior index and textural properties appeared to be a function of type and level of ingredients. Unlike starch and synergistic carrageenan, egg albumin, oil and i‐carrageenan did not show a composite reinforcing effect. K values measured by rotational cylindrical spindle viscometry more closely correlated with textural properties (r = 0.87 for compressive force; r = 0.87 for shear force) than did other viscometries studied.