Effects of the Edible Protein on Rheological and Gel Properties of Carp Surimi

Objective:The effects of soybean protein isolated(SPI),whey protein isolate(WPI),and peanut protein isolate(PPI)on the rheological and gel properties of carp surimi were investigated. Methods:The elastic modulus G',viscous modulus G″,gel strength,break strength,whiteness and other indicators were measured by rheometer,texture analyzer and color difference meter,and the correlation analysis method were used to study the interrelation between the indicators. Results:The different addition amount of SPI,WPI and PPI could effectively improve the elastic modulus G',viscous modulus G″,breaking force,gel strength and water holding capacity of carp surimi,but deformation distance and whiteness of carp surimi gel would be reduced. However,there were significant correlation between the measurement indicators(p<0.05). The improving effects of the addition of SPI and PPI on the rheological properties,breaking force,gel strength were better,the best gel properties of carp surimi were observed with added SPI or WPI or PPI at 8%,the gel strength reached a maximum,the SPI group could be up to 3806.70 g·mm increased by 34.63% than the control group. The additions of WPI resulted in the best water holding capacity of carp surimi gels,the water loss rate was only 12.6% with added WPI at 8%. The whiteness was decreased with the increase of addition amount of different kinds of protein,and the decrease of the whiteness was less in PPI group and WPI group,and there was no significant difference(p>0.05). Conclusion:In the production of actual surimi products,appropriate protein types and reasonable addition amount should be selected according to the characteristics of the product to improve the quality of surimi products.