Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing: Comminution methods on surimi gelation

BACKGROUND: Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi‐based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated. RESULTS: Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis. CONCLUSION: Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three‐dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry