Mizani, M; 2005; A Study on Factors Affecting Rheological properties of Surimi; Food Technology & Nutrition, Vol. 2, No. 1, 23-35.

Abstract: Refined fish mince surimi is a concentrated form of myofibrillar proteins and presents unique rheological characteristics as a model muscle protein system. The salt solubilization of fish myofibrillar proteins with an adequate amount of water leads to
fomation of "sol", which subsequently turns into n viscoelastic gel upon heating. There are several factors which affect the rheological properties of surimi: Fish species and it's freshness and the season of catch. washing and/or protein solubilization method, type of additives, gel formation by heat setting, freezing method and storage condition. In obtaining desired gel properties from an available fish protein system, one needs a good understanding of critical factors affecting gel formation and changes in rheological properties at various stages of handling and processing.

Keywords: Surimi, Viscoelastic Sytrem, Rheological Properties, Gel Matrix

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