Cookies on this website

We use cookies to ensure that we give you the best experience on our website. If you click 'Accept all cookies' we'll assume that you are happy to receive all cookies and you won't see this message again. If you click 'Reject all non-essential cookies' only necessary cookies providing core functionality such as security, network management, and accessibility will be enabled. Click 'Find out more' for information on how to change your cookie settings.

The effect of egg white on the gelation of acetic acid-induced gel was studied. Setting gel, which was made of sol prepared by grinding frozen surimi with sodium chloride and set at 15°C for 24 h, was degraded by endogenous protease of Alaska pollack surimi when soaked in the acetic acid solution. However, addition of egg white and/or protease inhibitor (PI) led to acetic acid-induced gel. The breaking strength of acetic acid-induced gel with both egg white and PI was significantly stronger than those of acetic acid-induced gel with egg white or PI. These results suggested that one of the effects of egg white on the gelation of acetic acid induced gel is its inhibitory effect of protease when soaked in acetic acid solution.

Original publication




Journal article


Nippon Suisan Gakkaishi (Japanese Edition)

Publication Date





230 - 236