Effect of salt content and thermal treatment on gel properties of silver carp mince induced by D-gluconic acid-δ-lactone

The influence of salt content and thermal treatment on the properties of D-gluconic acid-δ-lactone (GDL) -induced silver carp mince was investigated. Results showed that the salt content had significant influence on water holding capacity (WHC) and textural properties of GDL-induced silver carp mince. The rate of water loss and cooking loss of GDL-induced silver carp mince decreased with increasing salt content, while gel strength and springiness increased continually when the salt content increased from 0. 5% to 2%. The gel strength and springiness was significant improved when the salt content was in the range 1. 5% ～ 2%. Whiteness of GDL-induced silver carp mince decreased slightly with increasing salt content. Thermal treatment of GDL-induced gel led to a remarkable increase in breaking force and hardness, but decreased springiness.