Gel formation characteristics of frozen surimi from chum salmon in the presence of protease...

Presents a study describing the suppression of the breakdown of myosin heavy chain by the addition of cysteine protease inhibitors or bovine plasma powder when salted surimi paste of chum salmon was incubated at 20-60 degrees. Importance of gel forming ability for good quality surimi-based products; No evidence of suwari and no myosin heavy chain cross-linking.