Study on Gel Properties of the Composed Surimi at Different Setting Conditions
LIU Lei;HONG Hui;SONG Yongling;SHEN Huixing;LUO Yongkang
1. Food Science and Nutritional Engineering College, China Agricultural University, Beijing 100083; 2. College of Science, China Agricultural University, Beijing 100083
Abstract：The effect of hairtail surimi on the gel properties of silver carp surimi at different setting conditions were evaluated and compared. The total protein content was 12% in all experimental samples, and the concentration of the hairtail surimi protein was designed at 0%,10%, 20%, 30% and 40%. The breaking force and breaking distance of the composed surimi revealed different tends at different setting conditions. The breaking force of the composed surimi were higher than that of silver surimi alone at setting temperature of 30℃ and 40℃. The breaking force and breaking distance obtained for the addition of 30% hairtail surimi to silver carp surimi reached the highest point at 30℃, however, the highest breaking force and breaking distance of the composed surimi at 40℃ was obtained at the addition of the 40% hairtail surimi to the silver carp surimi. Modori of the hairtail surimi and the silver carp surimi happened at 50℃. The gel property obtained for the addition of 10% hairtail surimi to silver carp surimi was higher than that of silver carp surimi and hairtail surimi alone.
刘蕾；洪惠；宋永令；沈慧星；罗永康. 不同加热条件对复合鱼糜凝胶特性的影响[J]. 肉类研究, 2010, 24(6): 15-18.
LIU Lei;HONG Hui;SONG Yongling;SHEN Huixing;LUO Yongkang. Study on Gel Properties of the Composed Surimi at Different Setting Conditions. Meat Research, 2010, 24(6): 15-18.
2010, Vol. 24 
