Abstract

Fresh paste from horse mackerel (T. murphyi) surimi-type, was processed during setting using (2%) KCl. The paste was subjected to different heating and cooling cycles. The salt produced an improvement in kamaboko-type gel formation. The heating and cooling cycles enhanced the setting process and improved textural quality of the resulting gel, mainly when the heating before cooling was slow. The setting process was characterized by several physical parameters: storage module (G'), using an oscillatory rheological technique, and apparent Young module (E), by means of mechanical compression tests. The enthalpic changes for gelification of the paste were determined using differential scanning calorimetry.