Washing liquid effect on surimi gel rheological properties

The purpose of this research was to compare the rheological properties of the modori and su-wari gels, obtained from minced carp washed with water and electro-activated by water systems. The results of comparative analysis of rheological properties of suwari and modori gels from minced carp, washed with tap water, catholyte and anolyte are presented. Effective viscosity in all cases is reversibly reduced with increasing shear rate and is stabilized for all considered soft gel samples at strain rate of 15–20 s-1. The effective viscosity maximum at small shear stress is ob-served for suwari from minced carp washed with catholyte with sodium chloride addition. This gel type is capable for effective viscosity intense reduction, under external mechanical effect. Under the sodium chloride influence, destruction intensity of gel structure for minced meat, washed with water, increases by 4,5 times, and for suwari from minced meat, washed by electroactivated sys-tems, this value is changing only by 1,4–0,73 times. The flow final segment analysis shows that the crystalline sodium chloride addition reduces the destruction intensity of suwari structure washed with water by 2, and with anolyte – by 4. The suvari and madory gels statistical critical shear stress values comparative research showed, that catholyte washed minced carp provide the largest values, taking into account moisture content in the product. The plastic flow of the soft gels from minced meat, washed by electro-activated systems begins at 1 700 Pa and it exceeds the yield strength of suwari washed with water almost twice. It is clear, that catholyte and anolyte application for obtaining washed carp minced meat provides obtaining suwari and modori gels with higher rheological properties than if it is washed with water.