Screening of foodborne protease inhibitor and effect on gel properties of surimi from sliver carp

In order to screen out the safety and low- priced foodborne materials, which had a function of protease inhibition.Through adding different foodborne material into silver carp surimi, which had a same total moisture content.The add effect copared by the use of texture analysis, determination and water-holding evaluation based on a clear modori temperature and the effect of moisture content on gelling properties were investigated.We also had a futher study on the optimal addition amount and add form in low concentration.The results showed that 60℃was the optimum gel deterioration temperature of silver carp surimi, the gel strength decreased with the increase of water content and particularly when the added water was greater than 81.0% ( w /w) . Fish roe showed inhibitory activity against proteolysis in a concen- tration- depen dent manner.When added 0.5% ( w /w) of fresh, the gel properties of surimi products were improved with a increasing gel strength by 27.97%.The activity of protease inhibitors was slightly affected in Freeze-drying process.