Quality attribute reinforcement of snail surimi by carrageenan incorporation

This research evaluated the effectiveness of carrageenan incorporation in different levels (2–10%) on physical quality attributes like cooked yield (%), hardness (N), springiness (mm) of snail surimi. This research also compared to sodium tripolyphosphate in respected concentration. Results showed that there was not significant difference in physical quality attributes between sodium tripolyphosphate and carrageenan. It's recommended to use 8% carrageenan to improve cooked yield, hardness, springiness of snail surimi. It's possible to replace sodium tripolyphosphate in snail surimi processing while achieving the same physical quality attributes.