Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by-product in freeze-thaw cycles

The water-soluble taste substance was extracted from the large yellow croaker muscle (FM), minced meat (MM), and fish head meat (HM). The gel properties of reconstituted surimi gel were evaluated before and after freeze-thaw treatment. During freeze-thaw cycles, the color, water-holding capacity textural properties, and umami amino acid content were gradually decreasing in all samples. The umami amino acid content results showed FM > MM > HM. Overall, the surimi gels in the FM, MM, and HM groups were significantly different between 3-freeze-thaw cycles and 5-freeze-thaw cycles (p < .05), respectively. The FM group and the MM group were relatively superior to the other groups in terms of change degree. From the water distribution, the peaks corresponding to the relaxation time T-22 in all treatment groups shifted to the left, T-23 shifted to the right. This study provides a certain reference for the improvement of the quality of the recombinant surimi products during the shelf life. Novelty impact statement The silver carp surimi gel was prepared with large yellow croaker processing by-product. The color, water-holding capacity textural properties and umami amino acid content were gradually decreasing during freeze-thaw cycles. Try to provide theoretical support and practical basis for improving the deep processing of the combination of marine products and freshwater products.

Automated summary

The water-soluble taste substance was extracted from different parts of the large yellow croaker, and the gel properties of reconstituted surimi were evaluated. Freeze-thaw cycles led to a gradual decrease in color, water-holding capacity, texture, and umami amino acid content. The FM and MM groups showed significant differences compared to other groups in terms of change degree during freeze-thaw cycles.