Gel-forming ability of surimi from grass carp (Ctenopharyngodon idellus):: influence of heat treatment and soy protein isolate

The effects of setting conditions and soy protein isolate (SPI) on textural properties of surimi produced from grass carp were investigated. Effects of setting temperature, setting time and protein concentration on the breaking force and distance were evaluated and compared utilizing response surface methodology. Models for breaking force and breaking distance of grass carp surimi were established. Protein concentration was the major factor affecting the gel strength of grass carp surimi. Breaking force and distance of grass carp surimi gels decreased with increase of protein ratio from SPI at 30 degrees C and 40 degrees C for 60 min setting and heating at 85 degrees C for 30 min, but the breaking force obtained for addition of 100 g kg(-1) SPI protein to grass carp surimi was higher than that for surimi alone at 60 degrees C for 60 min incubation and heating at 85 degrees C for 30 min. (c) 2006 Society of Chemical Industry.