The recommended dietary allowances(RDAs) of zinc for adults range from 7 to 19 mg. However,the role of zinc salts in gel strengthening of surimi has not yet been elucidated.
Thus,this study aimed to investigate the impact of two different zinc salts,ZnSO4 and ZnCl2 on the gel properties of surimi from yellows tripe trevally,an abundant dark fleshed fish in the Southern Thailand.