Effect of Exogenous Additives on Gel Characteristics of Silverfish-Cod Fish Mixture

In this study, silver carp and cod were selected as main raw materials, potato starch, Glutamine transaminase (TGase) and egg white protein as the single factor. The composite surimi gel strength was used as the response value. Box-Behnken response surface test was used to optimize the performance of composite surimi gel. The optimum composite surimi gel properties were verified by texture analysis and scanning electron microscope. The results showed that the amount of silver carp and cod surimi in potato starch was 16%, Glutamine transaminase (TGase) added 0.4%, egg white protein added 6.0%, the gel strength of composite surimi was the largest. According to the formula (optimized process group), the masticatory, adhesive, breaking force and breaking distance of the composite chymotryme texture parameters were significantly higher than those of the common process group without adding exogenous substances (P<0.05). At the same time, the SEM of the composite surimi of the optimized process group showed that the gel structure was dense, the gel holes were small, it is proved that exogenous additives can improve the strength of composite surimi gel.