Effect of Low Temperature Crosslinking Time on Gel Properties of Tilapia Minced Meat Surimi Induced by Acid

Tilapia(Oreochromis niloticus)minced meat was used as experimental object to investigate chemistry interaction and gel properties under low temperature(4 ℃)by 2.4% glucono-δ-lactone(GDL)during crosslinking time of 0~24 h. The results showed that the crosslinking bond between the γ-carboxamide group and the primary amine,disulfide bonds and hydrophobic interactions caused crosslinking among protein to form high strength. During the gelation process,the water holding capacity(WHC)decreased while the gel properties increased significantly with the prolongation of the crosslinking time(P<0.05). The gel strength of surimi at 20~24 h was higher than that of 5~15 h. Hardness was highest at 20 h while cohesiveness was highest at 15~20 h(P<0.05). In summary,the appropriate crosslinking time was 20 h during the gel formation of tilapia minced protein under the low temperature induced by GDL.