Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi

Abstract

SummaryGelling characteristics of bigeye snapper (Priacanthus tayenus) surimi functionalised by lecithin at different concentrations were investigated. Lecithin at ≤1 g 100 g−1 had no impact on breaking force and deformation (P > 0.05). Expressible drip tended to decrease with increasing lecithin level up to 1 g 100 g−1. Lecithin at 1–3 g 100 g−1 improved the whiteness (P < 0.05). Jointed clusters were formed in the gel microstructure with 1 g 100 g−1 lecithin. Gel without and with 1 g 100 g−1 lecithin had the same texture profile and likeness scores (texture, odour and flavour) (P > 0.05). Peroxide value, TBARS content and rancid odour score of gels were changed considerably during refrigerated storage (4 °C/polyethylene bag) for 15 days but lower values of all indices were noticeable in gel with lecithin. Therefore, lecithin at 1 g 100 g−1 was the optimum concentration for stabilising the texture, improving the water holding capacity, whitening the colour and retarding the lipid oxidation of bigeye snapper surimi gel.