Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin

Surimi-based products enhanced with lipid nutrients have been getting more and more attention. To develop a lecithin-rich surimi product, the effects of lecithin addition at different levels (0–2.0 g/100 g) on chemical, rheological and quality properties of surimi were investigated. Although addition of lecithin decreased the breaking force and deformation of surimi, no significant effects were found for 0.4 g/100 g and 0.8 g/100 g groups (P >...