Effect of porcine plasma protein on the quality of silver carp surimi

Porcine plasma protein (PPP) was examined for its effects on the mechanical and water holding properties of heat-induced gels made from washed silver carp surimi. Different types of chemical bondings and solubility in gels were also studied by chemical technology. Results showed that an addition of 1.5% (w/w) PPP could make the gel strength of silver carp surimi almost two times more than those without PPP. It had a better gel strength than samples added with the same amount of soy protein isolate and the water loss rate decreased to 4.29%, but slightly decreased the whiteness. The solubility studies and chemical forces analysis indicated that nondisulfide covalent bond, particularly ε- (γ-glutamyl) lysine linkage, hydrophobic bond and hydrogen bonds which were significant increased in gels when added with PPP played an important role in forming a compact and homogeneous three-dimensional gel network.