Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

In order to develop a hydroxylpropylmethylcellulose (HPMC) enhanced surimi product with desirable flow properties and gel-forming ability at higher water contents, thermal scanning rheological monitor (TSRM) and rotational viscometer were used to perform small- and large-strain tests, respectively, to investigate the rheological properties of HPMC enhanced surimi at various water contents. The apparent viscosity, fluid consistency index and yield stress of HPMC powder enhanced surimi were higher than those of the HPMC sol enhanced sample. The addition of HPMC improved flow properties, decreased the shear thinning properties, and increased the G′ of surimi. Disintegration was offset by HPMC thermal gelation in these stabilized surimi gels. The critical water content (CWC) of water holding capacity for horse mackerel surimi was around 82% and, when surimi water content exceeded CWC, we found marked decrease in G  ′ and gel strength. While adding HPMC enhanced the G′G′, gel strength did not improve. Furthermore, the absorption of water in the surimi by potato starch granules is more effective than by HPMC. The water molecules desorption of HPMC during thermal gelation caused excess water to be exuded from the kamaboko.