Effects of Different Additive Agents on Grass Carp Surimi Quality

The effects of different additives on surimi quality were investigated by measuring the activities of cathepsin B, H and L, pH, gel strength and folding flexibility, water-holding capacity and whiteness of grass carp surimi added with several saccharide and protein additives separately. Results indicated that different additives had different inhibitory effects on the activities of cathepsin B and L in grass carp surimi. Sucrose plus sorbite resulted in the greatest increase in surimi gel strength. Grass carp surimi had the highest water-holding capacity upon the addition of potato starch. All additives tested except purple yam and refined kojac powder had no significant effect on surimi whiteness, but potato starch, sucrose plus sorbite, refined kojac powder and collagen could remarkably enhance the folding efficiency of grass carp surimi.