Advances in Chemical and Biological Engineering
Volume 1 | Issue 1 | Pages 01-06
The application of collagen from Amiurus nebulosus skin on the grass carp surimi
Lili Chen 1, Li Zhao 1*, Chunqing Bai 1, Hua Liu 1, Meilan Yuan 1
1 College of Life Science, Jiangxi Science and Technology Normal University, National R&D Branch Center for Freshwater Fish Processing, Nanchang, 330013, China.
In this study, the inﬂuence of adding fish collagen and Xanthan gum on properties of grass carp surimi gel was studied from the following two aspects: the texture characteristics including breaking strength, sinking degree, compression force, gel strength, and water separating proportion of surimi gel. The results indicated that adding both the two starches could improve the texture properties of grass carp surimi gel, and the appropriate additive amount for the two starches was 10.8% and 7.2%, respectively. The improving effect of the two starches was different, and sweet potato starch had more evident effect on improving the gel properties of grass carp surimi than corn starch.
Keywords: Grass carp, Surimi, Fish collagen, Xanthan gum, Gel strength