Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps

The gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50degreesC for rohu and at 60degreesC for catla and mrigal after 30 min setting time. Incubation for 60 min decreased the gel strength at 60degreesC for rohu and catla. Setting at 25degreesC followed by cooking at 90degreesC increased the gel strength. Increased setting temperature, however, decreased the gel strength of cooked gels. Gel strength and compressibility data were supported by folding characteristics. (C) 2002 Society of Chemical Industry.