Effect of setting condition and egg white protein content on the gel properties of surimi from frozen horse-mackerel (Trachurus trachurus)

Abstract

Abstract: Horse-mackerel (Trachurus trachurus) is one of the major fish consumed in China, but has still not been commercialized to surimi-based products due to high lipid content, pigment and low gel-forming ability. Effect of egg white protein (EWP) on proteolysis of horse-mackerel was investigated. Effect of EWP on the gel properties of horse-mackerel surimi prepared under different heating conditions (30/90?C and 50/90?C) was studied. Regardless of heating conditions, addition of EWP resulted in the increased breaking force and deformation of surimi gels (p<0.05), compared with the control sample. The optimal gel properties was observed with 1%(w/w) EWP, setting at 30?C for 5h and then heating at 90?C for 20min. No changes in whiteness were observed with gels addition of EWP less than 1%(w/w) (p >0.05), while addition of EWP more than 5%(w/w) resulted in a lower whiteness (p <0.05). The microstructure of surimi gels generally became denser with the addition of EWP.

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References

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