Taking silver carp surimi as raw material, the effects of different concentrations (0.5%, 1%, 1.5%, 2%, 2.5%, 3%) of sheep plasma protein on the texture, gel strength, water holding capacity, whiteness, rheological behavior and dissolution rate of surimi gel were studied. The results showed that compared with the control, the hardness, chewing and adhesion of surimi gel increased significantly (P<0.05) with the increase of sheep plasma protein, while the whiteness decreased significantly (P<0.05). The water retention increased by 2.16% with the addition of 2% sheep plasma protein. The rheological results showed that the G′ and G″ of silver carp surimi increased significantly (P<0.05) with the increase of sheep plasma protein. The dissolution rate analysis demonstrated that with 2% sheep plasma protein, the surimi gel had the lowest solubility, which was reduced by 18.37% compared to control group, indicating that addition of sheep plasma protein increased the content of non-disulfide covalent bonds (especially epsilon-(γ-Glu)-Lys). This study provides a theoretical basis for the development of high-quality freshwater fish meal products using sheep plasma protein.
LI Jingmin
,
YU Nannan
,
LI Ruiyang
,
ZHOU Chengwei
,
LIU Zhao
. Effect of sheep plasma protein on the gel characteristics of silver carp surimi[J]. Food and Fermentation Industries, 2019
, 45(19)
: 84
-89
.
DOI: 10.13995/j.cnki.11-1802/ts.021125
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