The aim of this study is to investigate the effect of exogenous additives on the gel properties of myofibrillar protein,in order to improve the properties of freshwater surimi.The myofibrillar protein of loach is mixed with different content(0％～25％)of low-ester pectin and corn starch to prepare composite gel.The properties of composite gel are studied by texture analyzer,color difference analyzer,scanning electron microscope and infrared spectrometer.The results show that after adding low-ester pectin,the gel hardness,strength and water holding capacity significantly increase,and the cooking loss significantly decreases;after adding corn starch,the gel strength and water holding capacity significantly increase.At the same time,the gel network structure is the most compact and orderly when the addition amount of low-ester pectin and corn starch is 25％and 10％respectively.The infrared spectra results show that the addition of low-ester pectin and corn starch could promote the formation of β-fold structure in thermal gel process.The research results can provide theoretical guidance for the processing of loach surimi.
维普
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