Abstract: The effect of caloium chloride on the Surimi gelation during three thermal treatments with or without setting was studied in comparison with the effect of EDTA.The results indicated that improved gel functionality was likely due to Ca2+ at certain suitable concentration.When 40 stting was applied to surimi.calcium chloride was most effective .but the 60 . and the 90 setting had little improvements On the gelation.The gelation of surimi had a better improvement by adding CaCl2 at 60mmol/kg than the control.But the adding of EDTA had a worsening effect instead.

Key words: Sodium chloride Thermal treatment Surimi Gelation