This study aimed to apply H2O2 at different concentrations in combination with mince:water (M:W) ratios and different washing cycles (WC) in order to produce surimi gel from silver carp without compromising its quality characteristics. Color, texture, microstructure and rheological properties of surimi gels were investigated. Water holding capacity, texture profile and gel strength, showed a greater dependency on number of washing cycles than the M:W ratios and percentage of H2O2 (p<0.05), i.e., higher washing cycles, firmer surimi gel. Accordingly, T2 (one WC, 2% H2O2, 1:3), T10 (two WC, 1% H2O2, 1:2) and T16 (three WC, 1% H2O2, 1:2) treatments resulted the most cohesive and resilient surimi compared to the rest (p<0.05), confirmed by SEM images. However, all treated fish mince samples with H2O2, resulted in a surimi gel with lower texture quality compared to the control surimi prepared by conventional washing process without H2O2 (p<0.05). A temperature sweep test was conducted based on the LVR stress and frequency values and the aforementioned surimi gels exhibited an obvious valley shape pattern at temperature range of 48-62°C. In the creep-recovery test, the Burgers model satisfactorily described the internal structure of the surimi gel samples as the lowest deformation belonged to the control samples followed by T2. However, after 300s strain, neither of surimi gels were fully recovered their original shape. Altogether, further studies are needed to clarify the effects of H2O2 in reduction of washing cycles, without significantly affecting the textural and rheological properties of resultant surimi gel.
- Silver carp
- Texture profile