Abstract:

Lizardfish is considered as one kind of low-market-value fish in Southeast Asia due to their appearance and susceptibility to spoilage. Presently, most studies focus on the gel-forming ability of Saurida, while no information regarding gelforming ability of Trachinocephalus myops is available. Effects of various hydrocolloids on the gel properties and rheological properties of Trachinocephalus myops surimi gels were investigated by texture analysis and dynamical rheological measurement, respectively, in this study. The results showed that additions of various hydrocolloids have different effects on the gel-forming properties of Trachinocephalus myops surimi. Carrageenin and agar can increase the break force of Trachinocephalus myops surimi gels, xanthan gum can decrease the break force, while alginate and konjac gum have slight negative effects on the break force. The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel.

Key words: lizardfish, surimi, gel property, hydrocolloid, rheological property