Abstract
The properties of bigeye snapper surimi gel as affected by gellan at different levels (2–6% based on solid content of surimi) in combination with CaCl2at various concentrations (25–75 mmol kg−1) in the presence and absence of transglutaminase were examined.
Highlights
Surimi is a concentrated myo brillar protein, and mainly produced from washed sh mince, in which cryoprotectants are commonly added to stabilize proteins during frozen storage.[1]
Microstructure studies demonstrated that a finer and denser network was observed in the surimi gel containing 4% GL and 75 mmol CaCl2 per kg in the presence of TGase, whereas a coarser network was obtained in gels free of TGase
Surimi gel containing 6% GL and 75 mmol CaCl2 kgÀ1 had the highest breaking force (706 g) (p < 0.05), in which breaking force was increased by 122%, compared to that of control
Summary
Surimi is a concentrated myo brillar protein, and mainly produced from washed sh mince, in which cryoprotectants are commonly added to stabilize proteins during frozen storage.[1]. Unfolded proteins undergo aggregation as induced by heat, in which a three-dimensional gel network is formed.[2] Surimi products were rstly produced in Japan, but they have become popular in many parts of the world Those products include sh balls, sh cakes, crab meat analogues, etc.[3] The prime factor in achieving the desired texture is the gel-forming ability of myo brillar sh proteins.[4] The textural property of gel is the most important attribute, which determines the price of surimi. Konjac (1% and 2%) in combination with gellan (0.25% and 0.5%) were incorporated into reduced fat (18%) frankfurters, yielding the nished product with acceptability.[18]
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