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

Summary: 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. [ABSTRACT FROM AUTHOR]