Effect ofκ-carrageenan, konjac glucomannan and their compounds on the gel quality of tilapia surimi added with salted egg white

The effects ofκ-carrageenan (κCG) , Konjac glucomannan (KGM) and their compounds on the gel qualities of tilapia surimi added with salted egg white (SEW) were investigated by texture analysis and sensory evaluation.Results showed that the gel strength and water retention properties of surimi gel were enhanced significantly (p<0.05) .Surface roughness of the cross-section on the gel was increased with increasing addition ofκCG and KGM.Gel properties and flavor of tilapia surimi added with SEW had the highest satisfaction when the ratio ofκCG to KGM was 2:1 (w/w) and the optimum addition level was 0.1%.