Effect of egg white on the gelation of acetic acid-induced gel prepared from Alaska pollack surimi

The effect of egg white on the gelation of acetic acid-induced gel was studied. Setting gel, which was made of sol prepared by grinding frozen surimi with sodium chloride and set at 15 degrees C for 24 h, was degraded by endogenous protease of Alaska pollack surimi when soaked in the acetic acid solution. However, addition of egg white and/or protease inhibitor (PI) led to acetic acid-induced gel. The breaking strength of acetic acid-induced gel with both egg white and PI was significantly stronger than those of acetic acid-induced gel with egg white or PI. These results suggested that one of the effects of egg white on the gelation of acetic acid induced gel is its inhibitory effect of protease when soaked in acetic acid solution.