Maintaining the gel strength and elasticity of surimi blocks
A surimi producer was facing a familiar challenge: maintaining the gel strength and elasticity of their blocks through intensive processing. Because natural fish enzymes become active during heating, the texture degrades. This reduces the quality, making premium pricing hard to justify. To deliver a premium product, the producer needed a solution that prevents texture loss. As an extra complication the clean-label positioning needed to be maintained; adding allergens to the products was not an option.
A direct replacement for egg white
PerfectaMAR® offered all the required properties the producer was looking for. To test its efficacy, it was integrated into the production process as a direct replacement for egg white. At 5 to 10 times lower dosage, it preserved the gelling behaviour of the fish proteins through high-temperature processing and multiple freeze-thaw cycles. The end product maintains the original elasticity and texture that customers expect.
Allergen-free, premium quality surimi blocks
Adding PerfectaMAR® to the process allowed the producer to make surimi blocks that meet premium quality standards while keeping a natural, allergen-free ingredient declaration. With a single, efficient potato protein solution the producer improved texture and elasticity, freeze-thaw stability and kept the label clean.