Comparative analysis of gel quality of Chinese herring surimi and common surimi

Authors

CHEN Hui, Fujian Anjoy Food Co., Ltd., Xiamen, Fujian 361022 , China ；Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Ministry of Agriculture and Rural Affairs, Xiamen, Fujian 361022 , China
HUANG Jian-lian, Fujian Anjoy Food Co., Ltd., Xiamen, Fujian 361022 , China ；Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Ministry of Agriculture and Rural Affairs, Xiamen, Fujian 361022 , China
ZHOU Wen-guo, Fujian Anjoy Food Co., Ltd., Xiamen, Fujian 361022 , China ；Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Ministry of Agriculture and Rural Affairs, Xiamen, Fujian 361022 , China
CHEN Jiang-ping, Fujian Anjoy Food Co., Ltd., Xiamen, Fujian 361022 , China ；Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Ministry of Agriculture and Rural Affairs, Xiamen, Fujian 361022 , China

Abstract

Objective: This study aimed to provide theoretical support for the processing application of surimi products by comparing the gel characteristics of Chinese herring surimi and the common surimi. Methods: The surimi gels of Chinese herring, silver carp, white croaker and golden-thread fish were prepared, and the difference of gel strength, texture profile analysis (TPA), gelation index, gel deterioration index, water retention, whiteness and microstructure among the four kinds of surimi were investigated. Results: The hardness, chewiness, adhesiveness, gel strength and water retention of Chinese herring surimi were significantly higher than the those of silver carp surimi (P＜0.05). The above results were consistent with the microstructure properties of Chinese herring surimi gel which appeared a smooth, dense and porely unifrom surface. Moreover, the whiteness of Chinese herring surimi (71.23±0.09) was significantly higher than that of white croaker surimi (67.81±0.25) and white croaker surimi (67.16±0.55). Conclusion: The Chinese herring surimi has the advantages of both freshwater and seawater surimi in gel strength, whiteness, water retention and microstructure formation.

Publication Date

6-30-2022

First Page

19

Last Page

23,137

DOI

10.13652/j.spjx.1003.5788.2022.90037

Recommended Citation

Hui, CHEN; Jian-lian, HUANG; Wen-guo, ZHOU; and Jiang-ping, CHEN (2022) "Comparative analysis of gel quality of Chinese herring surimi and common surimi," Food and Machinery: Vol. 38: Iss. 5, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2022.90037
Available at: https://www.ifoodmm.cn/journal/vol38/iss5/4

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