ABSTRACT
Better quality assessment is a key to saving time and better quality control. The quality of surimi is determined based on a number of characteristics, some more important than others. These include gel strength, color, moisture content, impurities, and microbiological counts. Other properties affecting nal quality are pH, protein content, fat content, cryoprotectants, and other food-grade additives. Among all properties related to surimi quality, there is no doubt that gelation properties, namely, gel strength, are of primary interest in surimi production and trade.
