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| Effects of Different Reducing Sugars on Gel Quality of Silver Carp Surimi |
| LIU Junya, SHI Wenzheng, ZHU Xueshen |
| 1.Jiangsu Key Laboratory of Biofunctional Molecule, School of Life Sciences and Chemical Engineering, Jiangsu Second Normal University, Nanjing 211200, China; 2.Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China |
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Abstract Soft texture and intense fishy smell are the major factors limiting the deep processing of silver carp. In this study, different reducing sugars (glucose, isomalto-oligosaccharide, dextran, L-arabinose, and xylose) were used to investigate the effect of glycation on the color, texture, and flavor of silver carp surimi gel. The degree of grafting, color, pH value, texture, and flavor were measured by using a spectrophotometer, a colorimeter, a pH meter, a texture analyzer, and sensory evaluation. The results showed that the degree of grafting of silver carp surimi gels with L-arabinose and xylose was (58.24 ± 0.62)% and (61.89 ± 2.06)%, respectively. Compared with the unsweetened control group, the pH values of the two samples decreased significantly (P < 0.05), and the browning degree and texture properties increased significantly (P < 0.05). Quantitative descriptive analysis showed that glycation reduced the fishy smell of silver carp surimi gel and increased the meaty, roasted and burnt smell. Sensory evaluation showed that when the degree of grafting was in the range of 44.85%–61.89%, good overall acceptability was obtained. These findings showed that L-arabinose and xylose can be used as good carbonyl sources to enhance the texture and aroma of silver carp surimi gel.
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2023, Vol. 37 
