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<p>Peruvian hake (<i>Merluccius gayi peruanus</i>) is not a suitable surimi material due to its soft texture. This study aimed to determine the effects of incorporating powder from two types of egg white on the Peruvian hake gel properties, in particular its gel-forming ability. Special dried egg white (SDEW) and normal dried egg white (NDEW) were incorporated into surimi to obtain final 1–4% concentrations. Egg white powder significantly the increased the gel-forming ability, especially when it contained 4% SDEW combined with 40/90&#xa0;°C or 90&#xa0;°C heating. Meanwhile, the gel with SDEW showed a better surface colour, and both the protein degradation and trichloroacetic acid (TCA)-soluble peptide generation were inhibited with 4% SDEW at 40/90&#xa0;°C heating. Differences in pH values might have contributed to the differences in gel-forming ability. Thus, 4% SDEW and treatment at 40/90&#xa0;°C can improve the gel quality of Peruvian hake surimi because of its higher protein concentration, pH value and protease inhibitory effects.</p>

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Incorporation of egg white powder into the heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi to improve gel properties

  • 期刊论文

  • 发表日期：

    2025年5月25日

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  • Yafang Shi,
  • Jie-Ting Geng,
  • Chenxu Yang,
  • Zulin Guo,
  • Yuichi Yoshida,
  • Kazufumi Osako

摘要

Peruvian hake (Merluccius gayi peruanus) is not a suitable surimi material due to its soft texture. This study aimed to determine the effects of incorporating powder from two types of egg white on the Peruvian hake gel properties, in particular its gel-forming ability. Special dried egg white (SDEW) and normal dried egg white (NDEW) were incorporated into surimi to obtain final 1–4% concentrations. Egg white powder significantly the increased the gel-forming ability, especially when it contained 4% SDEW combined with 40/90 °C or 90 °C heating. Meanwhile, the gel with SDEW showed a better surface colour, and both the protein degradation and trichloroacetic acid (TCA)-soluble peptide generation were inhibited with 4% SDEW at 40/90 °C heating. Differences in pH values might have contributed to the differences in gel-forming ability. Thus, 4% SDEW and treatment at 40/90 °C can improve the gel quality of Peruvian hake surimi because of its higher protein concentration, pH value and protease inhibitory effects.