Effect of Heating Mode on Properties of Silver Carp Surimi Gel Added with Glucose Oxidase

The effect of two-stage heating mode on the properties of silver carp surimi gel added with glucose oxidase (GOD) was studied. The results showed that at the gelation stage, the gel strength, water-holding capacity, whiteness and immobile water content of surimi were the highest under the high-temperature short-time (40 ℃/1 h) mode, and the free water content was the lowest, and the gel network formed was the most compact. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern showed that the strength of myosin heavy chain (MHC) was reduced under the high-temperature short-time mode, suggesting that the protein was degraded more under this condition. At the maturation stage, microwave heating provided the highest gel strength, water-holding capacity and whiteness and the smallest trichloroacetic acid (TCA)-soluble peptide content, free water content and equivalent pore size, and resulted in the formation of an orderly and dense three-dimensional network. The SDS-PAGE pattern showed that compared with water bath heating, the intensity of MHC was higher under microwave heating, suggesting that microwave heating promotes the formation of disulfide bonds. Therefore, a suitable heating mode can improve the quality of surimi gel.