Influence of Catfish Sarcoplasmic Proteins on Gel Characteristics of Catfish Surimi
LI Peng;GUO Yao-hua;MA Yuan;LIU Xiao-hua;XIAO Yan;MA Li-zhen
1. The Academy of Aquatic, Tianjin Agriculture University, Tianjin 300384, China; 2. The Academy of Food Science and
Biotechnology, Tianjin Agriculture University, Tianjin 300384, China; 3. The Academy of Life Science, Shanxi University,
Taiyuan 030006, China; 4. Key Laboratory of High Value Transformation and Quality Control Technology of Surimi of Enterprise,
Tianjin KUANDA Aquatic Food Co. Ltd., Tianjin 300304, China
Abstract：Catfish sarcoplasmic proteins (CSP) containing 16.1%water were extracted from the rinsing water of catfish surimi by isoelectric point precipitation (pH 3.0-7.0). To investigate the effect of CSP addition on the TPA (texture profile analysis) parameters, shear force, gel strength and color parameters of catfish surimi, seven experimental groups were set up by adding different amounts of the extracted CSP:(1) control, surimi+0%CSP+2%salt+0.2%phosphate;groups 2 through 7, surimi+0-5%CSP+2%salt+0.2%phosphate+0.5%transglutaminase (TG), respectively. Results showed that the hardness, springiness, chewiness and gel strength of catfish surimi steadily increased with increasing amount of added CSP, reaching maximum levels at an addition level of 4%and then showing a downward trend at 5%. Adding CSP had a little influence on the adhesiveness of surimi (P>0.05), and no significant effect on surimi gel color (P>0.05).
2014, Vol. 28 
