Quality characteristics of silver carp surimi gels as affected by okara

Abstract

ABSTRACT The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheological properties. With further addition of okara, WHC, breaking force, textural properties, and whiteness were decreased (P < 0.05), while springiness of surimi meatballs had no significant difference in sensory evaluation. Storage modulus (G′) and loss modulus (G″) decreased along with increasing okara concentration. However, the sensory evaluation showed it was acceptable for surimi meatballs with 6% okara or less. Among different particle sizes (375, 805, 509, 387, 190, and 34 μm) of okara, surimi gels with 6% okara of larger particle sizes had higher values of hardness, gumminess, chewiness, and breaking force, while those with smaller particle sizes showed higher whiteness, but there was no significant difference on WHC of surimi gels. The storage modulus (G′) and loss modulus (G″) of surimi pastes also decreased with increasing particle sizes of okara. However, sensory evaluation showed no difference on surimi meatballs with different particle sizes of okara. Results demonstrated that okara could be used as an ingredient to improve the quality and nutritional value of surimi-based products.