Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin

Surimi-based products enhanced with lipid nutrients have been getting more and more attention. To develop a lecithin-rich surimi product, the effects of lecithin addition at different levels (0-2.0 g/100 g) on chemical, rheological and quality properties of surimi were investigated. Although addition of lecithin decreased the breaking force and deformation of surimi, no significant effects were found for 0.4 g/100 g and 0.8 g/100 g groups (P > 0.05), and also, the water holding capacity (WHC) of surimi was the highest when 0.4 g/100 g lecithin was added. The addition of lecithin reduced heat-induced protein gelation to a certain degree as demonstrated by decreased storage modulus (G') and loss modulus (G '') by dynamic rheology analysis. Lecithin resulted in increase of the surface hydrophobicity (S-0) and decrease of hydrophobic interactions and disulfide bonds of the protein, while showed no significant effect on total sulfhydryl groups (P > 0.05). And no significant influence on the gel network structure of surimi was found when 0.4-1.2 g/100 g lecithin was incorporated. It can be demonstrated that a lecithin concentration of 0.4-0.8 g/100 g is recommended for lecithin-rich surimi product production.