Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white

Egg white can improve the textural properties of low-grade surimi gels. We investigated the comparative effects of salted duck egg white (SDEW) and hen egg white (HEP), at equal egg white protein and salt levels, on the textural and physicochemical properties of low-grade threadfin bream surimi gels. At 0.50% protein and 2.75% salt, the textural properties of the surimi prepared with SDEW were comparable with those of the surimi prepared with HEP, and their breaking force values were as twice as that of the surimi prepared with salt only. According to the surimi gel's soluble peptide content and protein pattern, both SDEW and HEP demonstrated inhibitory activities against the degradation of the myosin heavy chain. Surimi gels prepared with SDEW or HEP formed gel structures mainly via disulphide bonds and hydrophobic interactions, thereby resulting in stronger gels that retain water. Therefore, 0.50% protein SDEW could substitute for HEP in low-grade surimi gels.

Automated summary

Egg white, whether from duck or hen, can enhance the textural and physicochemical properties of low-grade surimi gels when compared to gels prepared with only salt. Both salted duck egg white (SDEW) and hen egg white (HEP) showed similar effects on the surimi gel properties, with SDEW gels exhibiting comparable textural properties and higher breaking force values than HEP gels. Additionally, both SDEW and HEP inhibited the degradation of myosin heavy chain, resulting in stronger gels that retained more water. Therefore, 0.50% protein SDEW could be a suitable substitute for HEP in low-grade surimi gels.