Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels

Mixed surimi gels with 5 and 8% of pea flour (PF) and 1.41% of pea protein isolate (PPI) were made to replace part of the myofibrillar proteins with legume compounds. Viscoelastic properties in the linear viscoelastic range of fresh mixed gels and control surimi gel were compared with frozen-stored gels for one year. Fresh PPI-surimi gels were more flexible (higher γmax), with greater energy stability (higher E parameter) and gel strength (higher G′ and G″ moduli) than the control gel. These gel properties were sustained after one year of frozen storage. Fresh mixed PF-surimi gels at 5% and 8% PF concentration were less flexible with lower network-energy, less solid-like character (higher tanδ) and higher gel strength, particularly at 8% PF as compared to the control gel. Frozen storage of PF-surimi gels slightly reduced γmax, E, tanδ and percentage of elasticity. Surprisingly, in the control surimi gel, frozen storage improved the energy stability, conformational flexibility, maintaining similar values of gel strength and mechanical elasticity to fresh gel.