Effects of levels of fat, surimi from sardine ( Sardina pilchardus ) and heat processing on thermal gelation of meat batters

The object of the study was to analyse the Theological behaviour occurring during heat‐induced gelation (measured by thermal scanning rigidity monitor) of meat batters containing various proportions of fat (48, 106, 147 and 208 g kg −1 ) and sardine surimi (0, 100, 200 and 300 g kg −1 fish protein added with respect to total protein present) and subjected to different heat treatments (A, heating from 14 to 76†C at a rate of 1†C min −1 ; B, gradual temperature increase at a rate of 1†C min −1 up to 40†C, maintenance at this temperature for 30 min, then heating from 40 to 76†C at 1†C min −1 ; C, samples kept at 4†C for 20 h and then heated in the same way as process A). The results indicate that differences in levels of fat content significantly affect the gelation patterns of pork batters, gels being stiffer the higher the fat content and the lower the water content. A highly significant correlation ( r = 0.78, P < 0.01) has been established between fat content and maximum values of G , which occur at the final experimental temperature of 76†C. In contrast, in general, neither addition of surimi nor variation in the heat treatment applied has any major effect on the gelation process in the system as formulated.