Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture

Abstract

ABSTRACT In this study, we determined the nutritional properties, flavor characteristics, color, and texture of surimi gel (SG) and surimi/crabmeat mixed gel (MG) to evaluate their edible value. The results showed that the addition of crabmeat to surimi significantly increased fat content, some mineral contents (Na, Mg, Ca, Cu, Fe, and Zn), yellowness (b*) value, and altered the volatile profile (aldehydes, esters, and some heterocyclic compounds). The essential amino acid/total amino acid ratios of SG and MG were both 0.41, consistent with the recommended value, indicating the high quality of protein. Texture profile analysis of MG showed similar values of hardness, chewiness, and gumminess to SG. Principal component analysis of electronic nose data showed that the addition of crabmeat to surimi altered the flavor characteristics of SG. Therefore, the utilization of crabmeat for surimi can be a feasible and promising method for fortifying the nutritional and flavor characteristics of surimi products.