Although no studies have assessed the fibre + oil effect on surimi
gelation, the molecular mechanism of how either fibre or oil
alone contributes to protein gelation is different. Fibre results in
protein dehydration which increases protein concentration; while
oil is immobilised by protein-oil interactions which fills out void
spaces in protein gel matrix. Therefore, these two different mechanisms
lend a possibility for a fibre-oil synergy. This synergy may
enhance gelation of surimi proteins more when fibre and oil are
simultaneously added to surimi instead of individual addition of
either fibre or oil. The dynamic rheology data in the present study
shows this synergy. As a result of the enhanced gelation, this synergy
is further supported by Kramer and TPA data, although torsion
test does not show this effect.