Abstract:

This paper deals with the ultrasonic-assisted gelling of tilapia （ Sarotherodon nilotica） surimi for the purpose of improving gel properties. In the investigation, the gel strength, textural characteristics and expressible moisture of surimi gel were determined, and the gel electrophoresis, the electron microscope analysis and the response surface analysis were performed to reveal the effect of ultrasonic treatment on gel properties. The results show that （ 1 ） when sumiri gel is treated with 28 kHz ultrasonic （ 100 W） during the gelling at 40 ℃, the gel strength of surimi increases significantly （ P 〈 0. 05 ） ; （2） ultrasonic treatment improves the adhesiveness, springiness, cohesiveness, resilience, and expressible moisture of surimi gel; （3） the improvement of gel strength is mainly due to the interaction and overlapping of surimi proteins caused by ultrasonic; （4） the ultrasonic-assisted gelling at 58℃ for 13 rain is optimal for the gel property improvement; and （5） the gelling time cost of the surimi treated with ultrasonic is 10 rain less than that of the control group.

Key words: surimi, uhrasonic, tilapia, gel property