Effects of Three Kinds of Non-muscle Proteins on the Gel Properties of Horse-mackerel Surimi

The effects of soybean protein isolation (SPI), gluten powder (GP) and peanut protein concentrate (PPC) on the gel properties of horse-mackerel surimi were investigated by texture analysis, scanning electron microscopic observation and the determination of TCA-soluble peptides. The results indicated that addition of SPI at more than 1 g/100 g surimi inhibited the hydrolysis of horse-mackerel surimi, while the separate additions of GP and PPC exhibited little inhibition effect on the hydrolysis of horse-mackerel surimi and the inhibition rate was less than 10%. The separate additions of SPI and GP resulted in an increase in the breaking force, deformation and gel strength of horse-mackerel surimi. The best gel properties of horse- mackerel surimi were observed with added GP at 10 g/100 g or added SPI at 5 g/100 g. However, the addition of PPC decreased the gel properties of horse-mackerel surimi. All of the separate additions of these kinds of non-muscle proteins resulted in a lower whiteness of horse-mackerel surimi. Separately added GP and SPI could enhance the water holding capacity of horse-mackerel surimi; however, it displayed an opposite change when PPC was added instead of the other kinds of non-muscle proteins.