Abstract: With the ARES-RDA rheometer, the effects of different temperatures and the concentrations on the rheological property, gelation process and dynamic viscoelasticity of silver carp surimi paste by dynamic oscillatory measurements were studied. According to the results, the viscosity of silver carp surimi pastes increases as the decreases of shear rate, and there is shear-thinning behavior; Dynamic shear modulus surimi paste of (including the elastic modulus and loss modulus) at 5 ℃ and 10 ℃ almost has nothing to do with dynamic frequency (f) (2～16 Hz) , G’ is far higher than G". At 20 ℃, when the dynamic frequency (f)>8 Hz, the dynamic shear modulus of surimi paste increases as the frequency increases. The results of temperature scanning (temperature range: 5～70 ℃) showed that the gel process of surimi has three stages : the first stage appeares before 30 ℃, the second stage appeares in 38～43 ℃, the third stage appeares after 46 ℃, and protein began to form the final gel. The results provided a certain reference for further widening the scope of the application of the silver carp surimi.

Key words: silver carp surimi pastes, rheology, dynamic viscoelasticity