reported that gels with high textural properties retained more water due to a denser network with greater capillary forces. However,further increase in concentration of ZnSO4 or ZnCl2 up to 80 mmol/kg increased the expressible moisture content of both kamaboko and modori gels (Po0.05), indicating a poor gel matrix with low water holding capacity. This was more likely associated with the excessive coagulation or precipitation of proteins at high salt concentration. reported that disproportionate addition of divalent cation resulted in high levels of protein coagulation, leading to lower water holding capacity. Therefore,the addition of zinc salts, especially ZnSO4, at an optimal level resulted in the formation of protein network with superior
water holding capacity.