فهرست نشریات علمی دسترسی آزاد ایران

The effect of soy protein isolate (SPI) at different levels, on quality properties (texture, color, water holding capacity and viscosity) and sensory evaluation of surimi prepared from common carp was investigated. Soy protein isolate was added at 10, 20 and 30 %levels to the common carp surimi paste and was heated at 90 ± 2⁰C for 30 min to produce a firm protein gel known as kamaboko. The results indicated that only addition of 10 % SPI enhanced the quality properties of surimi prepared from common carp (P<0.05). For instance, 10 % treatment enhanced the gel strength and WHC of surimi gel by about 6 % and 3.5 %, respectively, without significant reduction of whiteness of resultant gel. However, no significant (P>0.05) effect was observed in terms of texture profile analysis parameters. On the other hand, addition of 20 % and 30 % SPI onto surimi gel matrix reduced its functional properties. The best score in terms of overall popularity of resultant surimi gel were found to be for surimi including 10 % soy protein isolate, by the panelists. Finally, it can be concluded that SPI at 10 % concentration could potentially being applied as a protein binder in surimi gel network; however, it is not recommended based on its performance.