Abstract: The effect of separate additions of transglutaminase (TGase) and phosphates on gel hardness and springiness of squid surimi was studied. The results indicated that both materials had a vital role in squid surimi gelation. The hardness and springiness of squid surimi gels could be enhanced by adding different concentrations of TGase or phosphates. Through one-factor-at-a-time experiments, the optimal amounts (based on the weight of squid surimi) of TGase (100 U/g), sodium pyrophosphate, sodium polyphosphates, and sodium tripolyphosphate added to squid surimi were determined to be 0.50%, 0.30%, 0.30%, and 0.30%, respectively. Maximum hardness and springiness were obtained by using two-stage heating (kept at 60 ℃ for 1 h).

Key words: squid surimi, TGase, phosphates, hardness, springiness.