Effects of rice residue on physicochemical properties of silver carp surimi gels

Abstract

The objective of this study was to determine the effects of rice residue on the physicochemical properties of silver carp surimi gels. The whiteness of gels was slightly decreased when rice residue was added. Breaking force and deformation of gels were significantly decreased with more than 1% rice residue addition (p < 0.05). The trends of storage modulus, tan δ, and interactions demonstrated a negative effect of rice residue (more than 1%) on gel network. The addition of rice residue reduced the interactions in surimi gel network, such as hydrophobic interaction. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis indicated that there was little interaction between rice proteins and myofibrillar proteins. Rice residue deteriorated the freeze-thaw stability of surimi gels. Therefore, rice residue could be an inactive filler in the gel network unless it was less than 1%.