Effect of different charge polysaccharide on gel structure of surimi from silver carp

The effects of three different additives were studied on the charge of polysaccharide gel structure of silver carp surimi from the hardness,adhesive,chewiness,gel strength,pH,water loss and microstructure.The results showed that the adding chitosan,carrageenan or dextran could improve surimi gel hardness,and could obviously improve the adhesive and chewing.Chitosan and dextran with0.4%adding amounts had the maximum gel strengths,carrageenan increased the gel strength to 22.37%.Three kinds of polysaccharides all could improve the whiteness of surimi product,but not obvious.The uniformed net structure was formed when the adding amounts were:chitosan 0.2%,dextran 0.8% or carrageenan 0.8%,and the water holding capacity of surimi reached the maximum.