Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm

Abstract

Soy proteins isolate have been widely applied in the actual production of fish balls, but they still have limitations in improving the quality of fish balls. In this study, the effects of textured soy proteins (TSP), textured wheat proteins (TWP), and textured peanut proteins (TPP) as substitutes for soy proteins isolate on the structure, quality characteristics and digestive properties in vitro of fish balls were investigated. It was demonstrated that 25% TSP maximally promoted the formation of dense microstructure and an increase in the relative content of β-sheet in the fish balls. The improved structural stability further enhanced the gel properties of the fish balls. Notably textured proteins significantly reduced the bitterness of fish balls, and 50% TPP also significantly increased the salty, sweet and fresh flavors. Meanwhile, TSP (25%, 50%) and TPP (50%) increased the degree of hydrolysis of the fish balls. Overall, 25% TSP had more potential to improve the quality of surimi gels. These findings will support the development of theories and methods for textured proteins to regulate fish ball quality.