Effect of different protein additives on surimi gelation from Peruvian squid surimi

In order to modify the gel properties of squid surimi,this research investigated the effects of different protein additives(egg white protein,porcine plasma protein,whey protein,soy protein) on gel properties of the Peruvian squid surimi. The results indicated that the egg white protein could improve breaking force and gel strength of surimi obviously(p<0.05),whey protein,soy protein had no obvious effects on breaking force and gel strength and porcine plasma protein decreased breaking force and gel strength. All of the proteins additives had no obvious effects on deformation and decreased whiteness of surimi,especially porcine plasma protein.SDS-PAGE analysis showed that the protease inhibitor did not play a significant role in squid surimi gel.