Keywords
Gluten Protein, Rice Protein, Silver Carp Surimi, Gel Properties
Abstract
Both gluten protein and rice protein can significantly improve the gel strength and water holding capacity of silver carp surimi, and reduce its cooking loss rate and transverse relaxation time (T2). However, compared with rice protein, gluten protein has a more significant effect in improving the gel properties of silver carp surimi. When the amount of gluten protein added is 3%, the breaking force, breaking distance, gel strength and water holding capacity of surimi gel are 669.0 g, 12.2 mm, 8 162.0 g¡¤m and 89.8% respectively, which is the same as the control group (no addition). Protein) increased by 79.8%, 37.2%, 147.0%, and 11.6% respectively; while the cooking loss rate was 8.51%, which decreased by 19.7% compared with the control group. And the gel transverse relaxation times T23 and T24 at this time are 42.4 ms and 156.0 ms respectively. 3% gluten protein prompts the silver carp surimi gel to form a very dense spatial three-dimensional network structure, giving it high gel strength and water holding capacity. However, because the gluten protein has a light yellow color, the white color of the surimi gel is degree dropped slightly
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Original research done by Yi Shumin, Li Jianrong, Xu Yongxia, Li Xuepeng, Wang Wei, Shao Junhua, Ma Xingsheng
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