Effects of water, Na⁺ and Ca²⁺ on stress-relaxation properties of surimi gel

Abstract

Surimi gel was made from silver carp (hypophthalmichthys molitrix). Texture analyzer was adopted to measure stress-relaxation curve to study the effects of water, Na⁺ and Ca²⁺ on relaxation properties of surimi gel, so as to provide the basic data for development of surimi gel products. Micromodel of gel based on continuous phase of protein network with water embed and dispersed phase of myofibril was established. Stress-relaxation properties of the gel were imitated by use of five-element relaxation mathematical model, with high fitted precision. The results show that addition of water can reduce hardness of gel; Na⁺ and Ca²⁺ can improve the viscoelasticity of gel.

Keywords

surimi / gel / stress-relaxation / viscoelasticity

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