Abstract: In this study, although both gluten and rice protein could pronouncedly enhance the gel strength and water-holding capacity (WHC), and reduce the cooking loss and transverse relaxation time (T2) of silver carp surimi, gluten was superior to rice protein in improving the gel properties of silver carp surimi. The breaking force, elongation, gel strength and WHC of silver carp surimi gels with 3% gluten were 669.0 g, 12.2 mm, 8 162.0 g·m, and 89.8%, respectively, which were increased by 79.8%, 37.2%, 147.0%, 11.6%, and the cooking loss is 8.51%, which is decreased by 19.7%, respectively compared with the control group. Meanwhile, the transverse relaxation time T23 and T24 were 42.4 and 156.0 ms, respectively. A compact gel network structure was formed with the addition of 3% gluten to silver carp surimi, resulting in an increase in gel strength and WHC. However, the whiteness of the surimi gel declined slightly due to the yellowish color of gluten.

Key words: gluten protein, rice protein, silver carp surimi, gel properties