LAUSR

Abstract The object of this paper is a new type of canned lunch fish which is made of ultrafine freshwater fish (fishbone and surimi). The gel-promoting effects of four different coagulant accelerators were studied according to production formula and process conditions. The different accelerators played different roles in promoting gelation in the mixed system of ultrafine fishbone and surimi. The four coagulants showed synergistic promotion effects. Starch and complex phosphates play a major role in the production of high-calcium lunch fish meat. The limited addition of soy protein isolate in lunch meat is the main reason for its limited gel-promoting effect. The weak activity of transglutaminase (TGase) was caused by enzyme activity, temperature, and the degradation of surimi itself. A difference in gel temperature, resulted in the limited the gel-promoting effect of TGase.