Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels

The effects of moisture, oil, starch. calcium carbonate and titanium dioxide on the colour and texture properties of surimi gels were studied. Increasing the moisture or oil contents raised the L* values but reduced the b* values. Calcium carbonate and titanium dioxide increased the L* values, while potato starch decreased the b* values. The addition of oil up to the 8% level affected textural properties, but increasing the oil content while maintaining final moisture content constant could significantly decrease the hardness of surimi gels.