Cuttlefish/Squid Ball/Sausage type emulsion...

Imee_34011

Hi!

Don't know if anyone here is familiar with "Sotong ball". It's a cheap emulsified extended seafood product similar to hotdogs or surimi that is common in southeast asia. sotong means squid basically. I would like to experiment making my own sotong balls but Cephalopods make poor gels no? Most of the commercial kind use starch in their formulation which i would like to avoid. 

 I would like to make some input on how to go about making a basic formulation for sotong balls. If I understand meat science correctly, myosin is what helps bind emulsified sausages and similar products together. salt and alkaline ph(7-8) improves the binding capacity of myosin correct?. 

So with the listed ingredients ( not all have to be used), what is a good formulation to experiment with for sotong balls? 

1. squid/octopus/cuttlefish
2. soy protein isolate 
3. tvp (textured vegetable protein)
4. vital wheat gluten
5. konjac powder/ glucomannan powder
6. xanthan gum
7. guar gum
8. agar powder
9. pickling lime/calcium hydroxide
10. salt
11. water

http://www.oldchangkee.com/seafood-products.htm <--contains picture of sotong ball

lfmichaud

Transglutaminase would be the perfect solution for you. But you could probably try in a blender just with some salt