In this study, texture profile analysis and a creep test were used to determine the textural
quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw
materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and
alkaline aided treatments. Texture profile analysis was performed in order to obtain hardness,
cohesiveness, springiness and chewiness of the samples. Added to this, a creep test was applied to
measure the elasticity value of the samples. The results were compared to the attributes of conventional
surimi produced from the fish. Textural assessment was performed on gel samples formed by heating in
hot water at 85°C for 30 min. Comparison of fish protein isolate gels and the conventional surimi
indicated significant differences in texture profile analysis parameters except for springiness value.
Furthermore, the results of the creep test revealed that conventional surimi had significantly lower
elasticity (29.8±0.9%) than fish protein isolate gels.