Effects of fish species and hydrocolloids on the gel properties of surimi gels

The physical properties of surimi gels prepared from silver carp,hairtail,threadfin bream with or without hydrocolloids were investigated. After hydrocolloids were incorporated,the gel strength of hairtail surimi gels was increased from 58.38 g·cm to 107.27 g·cm,threadfin bream surimi gels was decreased from 328.68 g·cm to137.55 g·cm,while no obvious changes were observed in the silver carp surimi gels. On the other hand,the hardness,cohesiveness and chewiness were decreased,but the moisture content,water holding capacity and cooking absorption were increased when hydrocolloids were incorporated into surimi gels. Furthermore,the degradation of myosin heavy chains was inhibited in some extent by the addition of hydrocolloids. Based on the SEM of surimi gels,the hydrocolloids could fill in the network structure of carp surimi gels and hairtail surimi gels,but form colloidal blocks in the network structures of threadfin bream surimi gels,resulting in the decreased gel strength.