Gel properties of surimi from yellows tripe trevally were governed by type and concentration of zinc salts. Kamaboko gel incorporated with 60 mmol/kg ZnSO4 yielded the gel with increased breaking force,deformation and whiteness. Zn2+ mainly induced the formation of salt bridge and ionic interaction in gel network. Therefore,ZnSO4 at an appropriate level could serve as promising additive to improve the strength and water holding capacity,NationalResearch
Council of Thailand of gel from surimi manufactured from dark fleshed fish.