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| Effect of Different Additives on the Quality and Uric Acid-Lowering Potential of Surimi Gels |
| CAO Shuning, YIN Tao, LIU Ru, HUANG Qilin, MA Huawei, HU Yang, LIU Youming, YOU Juan |
| 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China; 3. Guangxi Zhuang Autonomous Region Fisheries Science and Technology Academy, Nanning 530000, China |
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Abstract To develop high-quality functional surimi products, the effects of exogenous additives (lotus leaf powder, lotus leaf aqueous extract, corn silk powder, corn silk aqueous extract, lily powder, and lily aqueous extract) on the quality and uric acid-lowering potential of silver carp surimi gels were investigated. The results showed that adding different exogenous substances affected the quality of surimi gels to various degrees, and the water-holding capacity of surimi gels increased significantly after adding lotus leaf powder or corn silk powder (P < 0.05), and the gel strength increased significantly after adding lotus leaf powder, lily aqueous extract or lotus leaf aqueous extract (P < 0.05). The addition of exogenous additives significantly changed the flavor and taste characteristics of surimi gels, intensifying the flavor. Meanwhile, compared with the control group, the addition of exogenous substances significantly increased the xanthine oxidase inhibitory activity of surimi gels in vitro (P < 0.05), indicating enhanced uric acid-lowering potential.
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2025, Vol. 39 
