Effect of Sheep Plasma Protein on Gel Characteristics of High-temperature Sterilization Surimi Products

To improve the quality of high-temperature sterilization surimi products,the effect of sheep plasma protein on gel characteristics of 121℃ treated surimi products was studied. Taking silver carp surimi as raw material,the effects of sheep plasma protein on the textural characteristics,gel strength,water holding capacity,folding property,whiteness and rheological properties of surimi gel were determined,and the changes of the dissolution rate and intermolecular forces were determined to investigate the influence mechanism. The results showed that,compared with the control group,with the addition of sheep plasma protein,the hardness,elasticity,stickiness and chewiness of gels of high-temperature treated surimi increased significantly(P<0.05),water holding capacity strengthened significantly(P<0.05). With the contents of sheep plasma protein increasing,folding performance increased,while the whiteness decreased. When the amount of addition was 2%,the gel strength of surimi products increased by 92.88%.The results of intermolecular interaction and solubility showed that the addition of sheep plasma protein could improve the hydrogen bond and non-disulfide covalent bond contents in the gel system,thus improving the gel quality of high-temperature treated surimi products.