Effect of pullulan on gel properties of Scomberomorus niphonius surimi

Pullulan possesses uniquely good structural flexibility and solubility. Surimi is an aquatic product prepared from minced fish flesh, which is washed to remove most lipids, blood, enzymes and sarcoplasmic proteins. However, data on effect of pullulan on gel properties of fish surimi are limited. This study investigated the influence of pullulan at different concentrations (0-2 g/100 g wet materials) on the properties of Scomberomorus niphonius surimi gel including the water holding capacity, adhesiveness, cohesiveness and microstructure. The addition of pullulan increased the water holding capacity, adhesiveness and cohesiveness and formed a more stable and ordered three-dimensional gel complex. Therefore, the addition of pullulan increased the gel properties of S. niphonius surimi gel. (C) 2016 Elsevier B.V. All rights reserved.