Effects of processing conditions on gelling properties of grass carp surimi

The effects of washing and heat gelation conditions on gel properties of grass carp surimi were studied,and the results revealed that,the gel strength and elasticity were significantly increased when the surimi was washed with lower concentration of CaCl2 solutions(≤0.6%),but the gel strength was remarkably decreased when the surimi was washed with NaHCO3 solutions,because NaHCO3 solution washing could make surimi proteins swell by absorbing water and difficult to dehydration.The results also indicated that the pre-gelation process at 40℃ had positive effects on surimi gel strength and elasticity,and these effects were significantly increased with pre-gelation time and especially with CaCl2 solutions washing.