Properties of heat induced blend gel of Peruvian squid (Dosidicus gigas) myofibril protein fortified with millet (Panicum miliaceum L.) flour

¹ College of Food Science and Technology, Bohai University, 121013 Jinzhou, Liaoning, China
² College of Food Science and Technology, Shanghai Ocean University, 201306 Shanghai, China

^a Corresponding author’s e-mail: migeng1979@bhu.edu.cn

Abstract

Weak gelation ability and simple nutrient composition of squid myofibril protein limits its further development in surimi production. Millet flour is rich in nutrients and has a good viscoelasticity after heating. Physicochemical properties of Peruvian squid myofibril protein based blend gel fortified with millet four were studied. Rheological test results showed that all blend gels exhibit solid-like characters. With the addition of millet flour, the composite modulus of all the samples showed a trend of decreasing first and then increasing. The minimum value appeared around 48^oC. Moreover, it was found that gel strength, water holding capacity, hardness, gumminess and chewiness showed a trend of increasing at first and then decreasing. The blend gel with 4% millet flour addition exhibit good performance in those testing. The subsequent analysis of water distribution further explained and proved the mechanism. In summary, the blend gel of squid myofibril protein fortified with 4% of millet flour addition was considered the most suitable amount for enhancing the quality of blend gel.