Effect of Tween 20 and 80 Addition During the Chopping Process on Gel Quality of Silver Carp Surimi

The impact of nonionic surfactant (Tween 20 and Tween 80) addition during the chopping process on the surimi gel quality was investigated. Results showed that the addition of Tween 20 or Tween 80 significantly decreased myofibrillar protein solubility in a dose-dependent manner. The surface hydrophobicity of myofibrillar proteins increased, likely due to the binding of surfactants. However, the added surfactants exerted a protective effect on myofibrillar protein denaturation, indicated by the greater intensity of intrinsic fluorescence and a higher proportion of ordered secondary structure. Forward-extrusion tests demonstrated that the surfactants reduced the cohesion and adhesion of the surimi paste, leading to improved uniformity and easier extrusion. For the heat-set surimi gel, addition of Tween 20 and Tween 80 led to a less compact, more porous microstructure, which ultimately led to reduced gel strength, hardness, and water-holding capacity. These findings showed that Tween 20 and Tween 80 can protect proteins against denaturation during chopping and improve the flowability of surimi paste, and the weakened mechanical strength of heat-set gel offered potential applications in developing specialized textured foods for the elderly.