Gel properties of tilapia and four species of sea fish mixed surimi

This article selected tilapia respectively mixing with four sea fish(mackerel,sea bass,golden pompano,kite cuttle)to prepare mixed surimi in order to get the surimi products with good gel properties and lower cost. By measuring the gel properties of the tilapia mixed surimi,get the best mix proportion. The results showed that when tilapia surimi added separately with 60% mackerel,60% sea bass,40% golden pompano and 40% kite cuttle,compared with the single tilapia surimi,the gelatine strength of the tilapia mixed surimi were improved by the percentage of 82.5%,79.4%,44.3%,27.2% and the salt soluble protein content of the tilapia mixed surimi were improved by the percentage of 115.6%,104.5%,100.4%,75.6%,the surimi products mixed by tilapia-mackerel and tilapia-sea bass had better gel properties.