Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein-incorporated Surimi Gel

The physicochemical properties of nonfish proteins were correlated with textural properties of nonfish protein gels and nonfish protein-incorporated surimi gels. Both cold and thermal hydration ability (by centrifugation) of nonfish proteins strongly correlated with compressive force (cohesiveness) of nonfish protein-incorporated surimi gel (r = 0.94 for cold; r = 0.95 for thermal). Hydrophobic amino acid groups in nonfish protein inversely correlated with compressive force (r =?0.88) and penetration force (r =?0.78) of nonfish protein-incorporated surimi gel. Thermal behavior of nonfish protein affected the gel characteristics of nonfish protein and surimi with nonfish protein-incorporated.