Effect of Fish Paste Content on Surimi Gel Properties

Abstract

Abstract: Whole fish paste and bone paste from sliver carps were analyzed for basic chemical composition and their effects on gel properties of surimi were investigated. Meanwhile, we examined whether microbial transglutaminase (MTGase) could improve gel properties of surimi. Both pastes were rich in total ash content and had a protein content exceeding 12%. For each fish paste, two-stage heating (40 ℃, 1 h/90 ℃, 0.5 h) resulted in an increase in gel properties and water-holding capacity compared with one-stage heating (121 ℃, 0.5 h). Moreover, breaking strength and gel strength of two-stage heat-induced surimi gel initially increased and then decreased with increasing fish paste content. The proper amount of whole fish paste (10%) was higher than that of bone paste (5%). MTGase could enhance gel properties and water-holding capacity of surimi and was more effective in improving the water-holding capacity of surimi gel induced by one-stage heating compared with two-stage heating.

Key words: fish paste, gel properties, water-holding capacity, TGase

CLC Number:

S986.1

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