Insight into gelation quality of low‐grade surimi as affected by fava bean protein isolate

Abstract

SummaryThe effect of fava bean protein isolate (FPI) at varied concentrations (1%–4%, w/w) on gelation of sardine surimi was evaluated. Breaking force, gel strength, textural profile, and water holding capacity were improved with the addition of FPI (P < 0.05). However, deformation and whiteness of gel samples decreased slightly when higher levels (3%–4%) of FPI were used (P < 0.05). The improved gel properties were supported by enhanced rheological properties (G′ and G″) of gels containing FPI. Microstructure also revealed the formation of gel network with higher connectivity in samples containing 3%–4% FPI. No major changes in the myofibrillar proteins in surimi gel were observed as determined by FTIR spectra and protein patterns. Higher scores for texture and overall likeness were obtained for surimi gel containing 3%–4% FPI. Therefore, FPI is a promising plant‐based ingredient that can effectively improve the gel properties of low‐grade sardine surimi without causing beany flavour.