Studies on Comparison of Gel Properties of Conventional Freshwater Fish Surimi Gel

Effects of thermal treatment and fermentation on gel properties of 7kinds of conventional freshwater fish surimi gel were investigated.The gel properties,whiteness,folding strength and water holding capacity of surimi gel were investigated for the comparison of 7 kinds of conventional freshwater fish surimi gel which were processed by thermal treatment and fermentation,including black carp,grass carp,silver carp,bighead carp,common carp,crucian and gurnard.The breaking strength and gel strength of common carp surimi gel by thermal treatment were highest,respectively was 771.83 g、7 733.86 gmm.The breaking strength,deformation and gel strength of crucian surimi gel were lowest,484.77 g、7.56 mm、3 667.38 gmm.Among fermented surimi gel,the breaking strength,deformation and gel strength of sliver carp surimi gel were highest,up to 908.22 g、13.20 mm、11 995.08 gmm. The deformation and gel strength of sliver black carp surimi gel were lowest,9.87 mm、6 690.96 gmm respectively.The differences of water holding capacity and whiteness among different species were significant.Compared with the traditional thermal treated surimi gel,the gel properties of fermented surimi gel were higher,and its breaking strength,deformation and gel strength were enhanced to a certain extent.The increase of silver carp surimi gel was highest, 64.88%,11.86%,83.37%respectively.