In order to study the effects of rigor mortis and salt content on the gel properties of surimi,surimi gels with sodium chloride contents of 1％,2％,and 3％(m/m)were made from pre-and post-rigor silver carp(Hypophthalmichthys molitrix)muscle,and their texture characteristics,rheological properties,water distribution,microstructure,and intermolecular forces were measured and analyzed.The results showed that compared with the surimi gel made of post-rigor muscle and low salt content,the gel strength,resilience,cohesiveness,storage modulus(G'),loss modulus(G"),immobile water fraction,and water-holding capacity of the surimi gel made of pre-rigor muscle and high salt content increased,and the hardness and whiteness decreased.Scanning electron microscopy(SEM)images showed that compared with the surimi gel made of post-rigor muscle and low salt content,the surimi gel made of pre-rigor muscle and high salt content had a denser structure with smaller pores.In summary,the surimi gel made of pre-rigor muscle and high salt content has better quality characteristics in terms of texture characteristics and water-holding capacity than the post-rigor group and low salt content group.
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