Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder

The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels (0-2.5% SE) on gel qualities and texture properties of threadfin bream surimi was investigated. SDEWP possessed a high protein (64.59%) and salt (34.86%) concentration. The breaking force of surimi gel increased by the amount of SDEWP (p < 0.05). The addition of SDEWP up to 1.5% SE into the surimi gel has significantly increased the deformation (13.8%) and decreased the expressible moisture content (38.5%). Hardness, gumminess, and chewiness were augmented as higher levels of SDEWP were added, whereas cohesiveness decreased when the SDEWP above 1.5% SE was used. The incorporation of SDEWP had no significant effect on the springiness (p < 0.05). Less proteolytic degradation was observed in the surimi gel fortified with SDEWP. A higher amount of added SDEWP enhanced the whiteness of the surimi gel (p < 0.05). A denser and more ordered gel network was attained when SDEWP with 1.5% SE was added. SDEWP could be exploited as a source for salt and non-fish proteins in threadfin bream surimi, in which SDEWP containing 1.5% SE could significantly improve the quality of surimi gel.

Automated summary

The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels on gel qualities and texture properties of threadfin bream surimi was investigated. SDEWP was found to increase the breaking force, deformation, and hardness of the surimi gel, while decreasing the expressible moisture content. Gumminess and chewiness were also increased with higher levels of SDEWP, but cohesiveness decreased. The addition of SDEWP had no significant effect on the springiness of the surimi gel. SDEWP also resulted in less proteolytic degradation and enhanced whiteness of the gel. A denser and more ordered gel network was achieved with the addition of SDEWP at 1.5% SE. Overall, SDEWP can be used as a source of salt and non-fish proteins to improve the quality of threadfin bream surimi gel.