Effect of Binders on the Quality of Restructured Products from Silver Carp (Hypophthalmichthys molitrix) Surimi

The present study deals with the use of wheat flour and soya flour as additives in thermal gelification of surimi from silver carp muscle to obtain quality restructured products. Biochemical and mechanical properties of restructured products and changes during storage at -20 degrees C were measured. Water holding capacity of the gel increased significantly when wheat flour and soya flour were added as binders. As regards mechanical properties, the gel strength, hardness and cohesiveness of gel with wheat flour showed intermediate value between control and gel with soya flour. But the springiness of wheat flour-added gel was superior. After 120 days of storage at -20 degrees C, the wheat flour-added gel maintained superior quality amongst others. The study revealed that quality restructured products could be made with thermally set silver carp surimi with or without adding any binder, but wheat flour-incorporated gel maintained superior quality up to a storage period of 120 days.