Gel properties of croaker–mackerel surimi blend

Gel properties of croaker surimi blended with three types of mackerel surimi at different ratios were evaluated. The gel strength of the croaker–mackerel surimi blend was higher than that of the original mackerel surimi (p < 0.05). The presence of croaker surimi in the blend resulted in the increase in myosin heavy chain (MHC) band intensity. No differences in deformation of gels were observed in croaker surimi and croaker-short-bodied mackerel blend at all ratios (p > 0.05). The addition of short-bodied mackerel surimi into croaker surimi up to a ratio of 1:2 had no effect on whiteness and metmyoglobin content of the gel (p > 0.05). Marked decrease in expressible drip and TCA-soluble peptide of gel was noticeable in croaker–frigate mackerel surimi blend (p < 0.05). Therefore, the gel properties of croaker–mackerel surimi blend were governed by the type and content of mackerel surimi used.