Optimization of Processing Conditions and Gel Properties of Precocious Crab Meat and Silver Carp(Hypophthalmichthys molitrix) Surimi Mixed Gels

Mixed gels were prepared from silver carp surimi with the addition of 0.3% transglutaminase (TG) and precocious crab meat. The effects of crab meat proportion, gelation time and gelation temperature on gel strength and water-holding capacity (WHC) were investigated in this study. By employing a combination of one-factor-at-a-time method and response surface methodology based on a three-variable, three-level Box-Behnken design, the optimal processing conditions were obtained as follows: crab meat ratio 10%, gelation time 3.0 h, and gelation temperature 35℃. The results of verification experiments demonstrated that compared with traditional fish sausage, the mixed gel strength significantly increased(P 0.05). In the presence of TG, the band intensity of myosin heavy chain(MHC) decreased and the surface of mixed gels became more uniform and compact, as indicated by sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM), respectively. © 2019, China Food Publishing Company. All right reserved.