Effect of gellan incorporation on gel properties of bigeye snapper surimi

Effects of gellan on gelling properties of surimi from bigeye snapper (Priacanthus macracanthus) were investigated. Two forms of gellan, powder (GLP) and suspension (GLS), were incorporated into surimi to obtain different final concentrations (2–8% based on surimi solid content). Gels added with GLP or GLS had the increases in breaking force and hardness as the levels were increased (p < 0.05). The highest breaking force and hardness were observed in surimi gel containing 8% GLS (p < 0.05). Expressible moisture content and whiteness of resulting gels were increased as levels of GLP and GLS increased (p < 0.05). Electrophoretic studies showed that gellan at all levels had no effect on polymerization of myosin heavy chain. Addition of GLP and GLS could enhance the interconnection between chains during heating as indicated by the higher G’. Both GLP and GLS increased sensory property of surimi gel as the level of gellan increased up to 6% (p < 0.05). However, the decrease in overall likeness score was found in gel added with 8% GLS. Microstructure studies revealed that finer and denser network was observed in surimi gel containing 6% GLS in comparison with that of the control. Therefore, gellan, prepared as suspension, at an appropriate level could improve gel strength of bigeye snapper surimi with an increased acceptability.