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| Influence of Proteins Recovered from Rinsing Water of Catfish Surimi on Gel Properties of Catfish Sausage |
| FAN Xiaopan1, WANG Siyu1, GUO Yaohua1,2, MA Lizhen1,2,*, ZHANG Ling3 |
| 1. National R&D Branch Center For Conventional Freshwater Fish Processing (Tianjin), Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Key Laboratory of Aqua-Ecology and Aquaculture, College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China; 3.Key Laboratory of High Value Transformation and Quality Control Technology of Surimi of Enterprise, Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin 300304, China |
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Abstract The present research evaluated the influence of adding different proportions (2%, 4%, 6%, 8% and 10%) of
sarcoplasmic proteins recovered from the rinsing water of catfish surimi by precipitation at the isoelectric point on gel
properties, texture characteristics, color parameters and protein content of catfish sausage. For this purpose, samples with
no added modifier (control group), with 5% corn starch (AG group) and with 0.5% glutamine transaminase (TG group)
were taken as controls. The results showed that the gel strength, chewiness, gumminess and hardness of catfish sausage first
increased and then decreased with increasing addition of the recovered proteins from 2% to 10%. Addition of the proteins
resulted in a slight decrease in brightness with a simultaneous significant increase in protein content. When adding 6% of
the recovered proteins, the gel strength of catfish ham reached the maximum value of (1 484.00 ± 3.75) g, which was significantly
higher than that of the control, AG and TG groups. Moreover, compared to the control group, tenderness, chewiness, gumminess
and hardness increased by 26%, 74%, 74% and 74% respectively, and protein content rose by 23.08%.
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