The purpose of this article is to review these studies to elucidate the controversial role of Sarcoplasmic proteins in the textural characteristics of surimi gel.
An understanding of the important characteristics (location, quantity, extractability, and so on) of Sp-P will clarify the role the Sp-P have in gel formation as well as explain some of the contradictory results obtained in the literature.
Hence, the 1st section will review some Sarcoplasmic proteins characteristics such as their definition,quantity, function, and extractability, and in the 2nd section the role of Sarcoplasmic proteins in enhancing and inhibiting the gel characteristics
of surimi gel will be discussed.