Rheological and microstructural changes in gels made from high and low quality sardine mince with added egg white during frozen storage

 This paper examines the influence of freezing temperature (–40°C or –18°C) and frozen storage temperature (–18°C or –12°C) on gels made from two different sardine minces (M1, high functional quality; M2, low functional quality), with the addition of egg white as a gel enhancing ingredient. To characterize the washed mince, proximate analyses and protein functionality were determined. Freezing at either –40°C or –18°C caused no drastic changes in gel structure. Throughout the course of frozen storage of all samples, a decrease in the water holding capacity (WHC) was detected, along with an increase in the amount of protein soluble in 8 M urea. At 90 days the gels frozen at –40°C exhibited numerous ice micro-crystals; however, they did not affect the external appearance of the gel and had hardly any effect on gel strength, shear strength, hardness, cohesiveness or elasticity. On the other hand, at 90 days the gels frozen at –18°C and stored at either temperature exhibited large, macroscopically visible ice crystals. In these samples, gel strength and shear strength increased while hardness decreased. No definite changes attributable to mince quality were detected during frozen storage. Received: 23 June 1997