Abstract:The mechanical properties of surimi gels prepared under different thermal treatments were compared, in order to define the optimal heating mode to meet specific consumer demand. This study provides a theoretical basis for food industries to produce surimi products. With silver carp (Hypophthalmichthys molitrix) as the raw material and the addition of an appropriate amount of microbial transglutaminase, the surimi gels were prepared under different settings and kamaboko conditions. The mechanical properties of the gels were evaluated using the puncture test on a texture analyzer, texture profile analysis (TPA) test, shear test, stress relaxation test, and creep test. The results indicated that the surimi gel that was set at 40 ℃ for 1 h and heated at 90 ℃ for 30 min showed the highest breaking force (1359 g), hardness (8863 g), and cohesiveness (0.82), suggesting that this heating mode could improve the strength of surimi gels. The surimi gel that was set at 4 ℃ for 24 h and heated at 90 ℃ for 30 min showed the highest crispness, suggesting this heating mode was suitable for surimi gel products with high crispness. In addition, microwave heating was not suitable for kamaboko, regardless of setting conditions. The final surimi gels heated by microwave exhibited weaker strength and crispness than those heated under the other kamaboko conditions.
