Gel Properties of Ribbonfish (Trichiurus haumela) Surimi Gels with Soybean Dietary Fiber Induced by High Pressure and Heating

The effect of soybean dietary fiber in the functional and mechanical properties of restructured products from ribbonfish induced by their different treatments was investigated. Different amount of soybean dietary fiber (0, 10, 20, 30, or 50g/kg) was added at the same time as ice water to maintain similar moisture level in all samples. Then the samples with the same level of soybean dietary fiber were treated by high pressure (300MPa, 10min, P), high pressure followed by cooking (300MPa for 10min, then 90 C for 20min, PC), and cooking after setting (40 C for 30min, then 90 C for 20min, SC), respectively. Results obtained suggest that soybean dietary fiber increased the gel strength of sample gels regardless of the treatments, and improved the texture properties of gels induced by PC and SC with almost imperceptible effect on the whiteness. The presence of soybean dietary fiber in the surimi gels also resulted in the increase in myosin heavy chain (MHC) band intensity. For gels with the same level of soybean dietary fiber, the high pressure treatment only made them softer, more elastic, and more translucent, and they kept their native color, compared with the other two treatments. The gels induced by PC had a significant increase in gel strength compared to that treated by SC.