Study on effect of four non-muscle protein on surimi gelation from frozen horse mackerel

To improve the surimi gel from frozen horse mackerel,the addition of some protein additives(egg white protein,pork plasma protein,soybean protein and whey protein concentrate) was evaluated by texture analysis,water-holding ability,whiteness,SDS-PAGE,scanning electron microscopic observation.The results showed addition of pork plasma protein reduced the extent of gel weakening caused by the proteases.The effect of 5% addition of EW and WPC on the gel improvement was equal to 1% PPP and the effect of soybean protein was weak.The effects of proteins on water-holding ability and whiteness were weak.The above results showed that these four additives were good quality-enhancing compounds for frozen horse mackerel surimi,which could be used in practical applications.