Combination Effects of Whey Protein Concentrate and Calcium Chloride on the Properties of Goatfish Surimi Gel

Effect of whey protein concentrate (WPC) in combination with calcium chloride (50 mmol/kg) on the gel properties of surimi produced from goatfish (Mulloidichthys martinicus) was investigated. Breaking force and deformation of both kamaboko (40/90C) and modori (60/90C) gel increased with increasing WPC (0–3%) (P < 0.05). Myosin heavy chain (MHC) band intensity of all gels was more retained as WPC concentration increased. The coincidental increase in water‐holding capacity was obtained, however, the whiteness was slightly decreased. At all levels of WPC added, kamaboko gels added with CaCl2 exhibited the superior properties to those without CaCl2 (P < 0.05). On the other hand, CaCl2 addition resulted in the poorer gel properties of modori gel, regardless of WPC addition. The microstructure of surimi gels added with 3% WPC generally became denser and more ordered, compared with the control gel, irrespective of CaCl2 addition. PRACTICAL APPLICATIONS Goatfish is the new raw material for surimi production; however, it yields the gel with poor quality. The addition of WPC and CaCl2 at the appropriate levels can be a promising means to improve the gel quality via the inhibition of endogenous proteinases and the enhancement of setting phenomenon, respectively. As a consequence, surimi industry is able to produce surimi from goatfish with the quality equivalent to that of surimi from commonly used species. Thus, the greater benefit can be gained from goatfish, especially for the surimi industry.