Changing the Gel-Forming Properties of Myofibrillar Protein by Using a Gentle Broken Method.

Chopping and stirring methods were used to prepare surimi gels in a way that preserved their inherent characteristics while maintaining or improving their textural properties and microstructures. In samples with the same-salt levels, the stirring process led to a higher gel strength than the chopping process (P<0.05), improved the gels' water holding capacity (WHC) and viscosity, and slightly decreased the amount of salt-soluble protein. Low-field nuclear magnetic resonance showed that the stirring method improved the WHC of the product more than the chopping method. Scanning electron microscopy revealed that the surimi gels produced by stirring with 3% salt had a denser and more uniform microstructure than those produced by chopping with 2% or 3% salt. Overall, the results indicated that the stirring method is comparatively more gentle than the chopping method and can produce high-quality surimi gels that retain their original properties.