Gel Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix): Effects of Whey Protein Concentrate, CaCl₂, and Setting Condition

Abstract

The effects of setting time, whey protein concentrate (WPC), and calcium chloride (CaCl₂) on textural properties of silver carp surimi were investigated. Response surface methodology was used to evaluate and compare the effects of setting time (30–90 min), WPC (1–9% of protein ratio), and CaCl₂ (1–59 mmol/kg) on the gel strength. Models for breaking force, breaking distance, and gel strength of surimi gel were established. The maximum gel strength was achieved at the setting time of 60 min, WPC and CaCl₂ at 5% protein ratio, and 15–18 mmol/kg. CaCl₂ was the most significant factor affecting the gel strength.

Keywords:

• silver carp
• surimi
• setting condition
• whey protein concentrate
• CaCl₂
• gel strength