Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein‐incorporated Surimi Gel

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Abstract
The physicochemical properties of nonfish proteins were correlated with textural properties of nonfish protein gels and nonfish protein‐incorporated surimi gels. Both cold and thermal hydration ability (by centrifugation) of nonfish proteins strongly correlated with compressive force (cohesiveness) of nonfish protein‐incorporated surimi gel (r = 0.94 for cold; r = 0.95 for thermal). Hydrophobic amino acid groups in nonfish protein inversely correlated with compressive force (r =−0.88) and penetration force (r =−0.78) of nonfish protein‐incorporated surimi gel. Thermal behavior of nonfish protein affected the gel characteristics of nonfish protein and surimi with nonfish protein‐incorporated.