Effect of Lipase on the Gel Properties of Surimi from Catfish

The effect of lipase on the gel properties of surimi from catfish was evaluated by measuring the gel strength,whiteness and water holding capacity. In order to investigate the effect on structure of surimi gel,the disulfide bond content and gel microstructure were further analyzed. The results showed that the properties of surimi gel added lipase in chopping process were better than in rinsing process. The gel strength of surimi increased to 2.3 times,the whiteness increased by 4.9%,and the fat content decreased by 34.5% after adding 0.75% lipase in the chopping process. However,there was little changes in water holding capacity. The content of disulfide bond in the surimi gel added with lipase in chopping process was higher than that in the rinsing process,and the structure of the surimi gel was smoother and denser. The addition of lipase could effectively improve the gel quality of catfish,and it could provide theoretical basis for catfish surimi production.