Abstract
Grass carp surimi was chosen as the research object to investigate the effect of Puerarin powder on the quality of fish surimi with water holding capacity, folding strength, hardness, elasticity and sense as indexes. The results showed that 6.0% Puerarin powder was added after adding antifreeze agent, which made the water-holding reached up to the highest value with the method of two-stage heating. The level of gel folding strength improved to class B at concentration varying from 2.0 to 8.0%, and when the Puerarin powder concentration attached to 8.0%, the textural characteristics was excellent and the sensory quality was of the highest.
Highlights
After fish had been chopped, blenched, moulded and heated, surimi, a new aquatic food raw material, was obtained
Experiment design: Without adding Puerarin powder, surimi was obtained by a single-stage or two-stage heating, and its impact on the gel property was measured by texture analyzer with elasticity and hardness as indicators
Grass carps was chosen as raw material, and the surimi was obtained by a series of processing
Summary
After fish had been chopped, blenched, moulded and heated, surimi, a new aquatic food raw material, was obtained. Such products included fish balls, fish cakes, fish rolls and so on, which was warmly welcomed by consumers for the sake of its rich nutrient, unique flavor and eating convenience. Since the 1960s, Japan, the United States and other countries had used a narrow fin as the main raw material for surimi and its products. China is rich in fishery resources (Martín-Sánchez et al, 2009; Bouraoui et al, 1997). Grass carp is one of four major Chinese carps, and more suitable for processing into raw freshwater fish surimi due to its high yield, fast-growing and less disease. During processing of surimi productions, starch is the most widely used as filler
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