Volume 17 Issue 2
Apr.  2021
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LIU Fangfang, LIN Wanling, HAN Yingxue, LI Laihao, LI Chunsheng, YANG Xianqing, ZHOU Wenguo. Basic properties of surimi gel of five freshwater fish[J]. South China Fisheries Science, 2021, 17(2): 114-121. DOI: 10.12131/20200220
Citation: LIU Fangfang, LIN Wanling, HAN Yingxue, LI Laihao, LI Chunsheng, YANG Xianqing, ZHOU Wenguo. Basic properties of surimi gel of five freshwater fish[J]. South China Fisheries Science, 2021, 17(2): 114-121. DOI: 10.12131/20200220
shu

Basic properties of surimi gel of five freshwater fish

  • 1.

    Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China

  • 2.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/National R&D Center for Aquatic Product Processing, Guangzhou 510300, China

  • 3.

    Fujian Anjoy Foods Co., Ltd., Xiamen 361022, China

  • 4.

    School of Life Sciences and Food Technology, Hanshan Normal University, Chaozhou 521041, China

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  • Received Date: October 21, 2020
  • Revised Date: December 10, 2020
  • Available Online: January 10, 2021
    Graphical Abstract
    • Abstract
  • To investigate the changes in the basic properties of surimi gel after the first and second heating stages, we studied the surimi gels of five kinds of freshwater fish (Pelteobagrus fulvidraco, Ctenopharyngodon idellus, Aristichthys nobilis, Cirrhinus molitorella, Hypophthalmichthys molitrix) by indices of gel properties, chemical bonds, lipid content, phospholipid content and so on. The results show that the gel strength, hardness, chewiness, whiteness and water holding capacity of the first heating surimi gel were significantly less than those of the second heating surimi gel (P<0.05), but there were no significant differences in the elasticity and cohesion. The surface hydrophobicity of the five kinds of fish surimi gels increased significantly after the second stage of heating, and the degree was significantly different (P<0.05). However, there was no significant difference in the disulfide bond content between the two heating stages of A. nobilis and P. fulvidraco (P>0.05). The lipid content of the second heating surimi gel ranged from 38.24 g·kg−1 to 76.45 g·kg−1, and the total phospholipid ranged from 1.929 mg·g−1 to 3.452 mg·g−1.
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    • References (31)
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