Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma

Rheological properties of Pacific whiting surimi, in the absence and presence of chicken plasma (CP) at different levels (0.3–3.0%, w/w), were studied by dynamic rheological (small strain) and torsion fracture measurements, respectively. The surimi paste exhibited two major distinctive rheological transitions during heating (1°C/min) from 20 to 90°C with peaks observed at 33 and 56°C. The abrupt loss of G′ upon heating from 47 to 57°C, and the occurrence of small peak of phase angle at the same temperature range were prevented by the addition of CP. Nevertheless, the final G′ of the surimi paste added with CP was lower than that of the control. But shear fracture stress of both kamaboko and modori gels increased as the CP levels increased and shear strain increased with the addition of CP up to 2% (P < 0.05). CP inhibited the degradation of myosin heavy chains (MHC) caused by endogenous proteinases as indicated by more retained MHC and lowered TCA-soluble peptide content. Whiteness of gels decreased somewhat with increasing CP levels. CP, thus, could be a helpful additive for improving gelling properties of Pacific whiting surimi

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