امین اوجی فرد

Impact of bambara groundnut protein isolate (BGPI) on autolysis and gel properties of surimi from lizard fish (Saurida spp.) was investigated. BGPI markedly increased (P<0.05) the breaking force and deformation of modori gel as the levels used (0-3 g/100 g) increased. Nevertheless, only 0.25 g/100 g BGPI increased breaking force and deformation of surimi gel and increasing BGPI levels showed detrimental effect on gelation. Microstructure of kamaboko gel added with 0.25% BGPI had finer and more ordered fibrillar structure than that without BGPI addition. Therefore, BGPI at an appropriate level could be an alternative food grade inhibitor to improve gel properties of surimi.