Effect of Glucose Oxidase on Gel Properties of Surimi
from Silver Carp

To investigate the effects of glucose oxidase (GOD) induced oxidation on the gel properties of silver carp surimi, the changes of elastic modulus (G'), loss modulus (G''), gel strength, whiteness, microstructure, water holding capacity, moisture distribution and protein crosslinking of surimi added with different GOD contents (0, 0.1‰, 0.3‰, 0.5‰, 0.7‰, 0.9‰) were analyzed. The results showed that G', G'', gel strength, whiteness and water holding capacity increased firstly and then decreased with the increase of GOD addition, and all of them reached the maximum when the addition was 0.5‰. When GOD addition was in the range of 0.1‰~0.5‰, the free water and bound water content of gelatin decreased, the content of immobile water increased, and the gel network of surimi was denser with the increase of GOD addition. While adding excessive GOD (0.7‰~0.9‰), the pore size of surimi gel increased and gel network was destroyed. As indicated by SDS-PAGE patterns, appropriate addition of GOD could promote the formation of disulfide bonds and non-disulfide covalent bonds between protein molecules, thus the gel properties of silver carp surimi were improved.