EFFECT OF PACIFIC WHITING WASH WATER PROTEINS ON ALASKA POLLACK SURIMI GELS GONZALO VELAZQUEZ 1 *, PATRICIA MIRANDA-LUNA 1 *, GERARDO LÓPEZ-ECHEVARRÍA 1 *, MANUEL VÁZQUEZ 1,2 *, J. ANTONIO TORRES 3,4 and JOSÉ A. RAMÍREZ 1 * 1 Department of Food Science and Technology UAM Reynosa-Aztlán Universidad Autónoma de Tamaulipas Apdo Postal 1015, Reynosa, Tamaulipas, México 2 Área Tecnología de los Alimentos Departamento de Química Analítica Facultad de Veterinaria Universidad de Santiago de Compostela Lugo, Spain 3 Food Process Engineering Group Oregon State University Corvallis, OR 97331-6602 Accepted for Publication January 14, 2008 ABSTRACT The objective of this work was to evaluate the effect of adding insoluble proteins recovered from Pacific whiting surimi wash water (SWW) on the mechanical and functional properties of Alaska pollack surimi gels. Insoluble proteins from Pacific whiting SWW were added at 0 (control), 10, 30 or 50 g/kg into Alaska pollack grade FA surimi. Changes on mechanical proper- ties, expressible water (EW) and color attributes were evaluated in pastes and gels. Results obtained showed that texture profile analysis, puncture test and EW parameters increased significantly by increasing the amount of insoluble proteins added. Although slight changes in color attributes were detected, all surimi gels remained in the same color zone. The results obtained suggest that insoluble proteins from Pacific whiting SWW could be used to improve the mechanical properties of Alaska pollack grade FA surimi gels with a minimum effect on color. * U.S.A. address: PMB 374, 501 N, Bridge St., Hidalgo, TX 78557. 4 Corresponding author. TEL: 541-737-4757; FAX: 541-737-6174; EMAIL: J_Antonio.Torres@ OregonState.edu Journal of Texture Studies 39 (2008) 296–308. All Rights Reserved. © 2008, The Author(s) Journal compilation © 2008, Blackwell Publishing 296