Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel

This study investigated the effects of fish mince size on the gelling properties of silver carp surimi gel produced by microwave heating combined with the water bath method. As the mince size increased, the mince protein and fat contents increased, but the moisture content decreased. Although the strength and water holding capacity of the surimi gel obtained from the larger mince were lower, the detrimental effect resulting from this larger size was considerably reduced by microwave heating; this afforded the fast and selective heating of the heterogeneous surimi. A soft textured compact gel structure was obtained from the 4 mm fish mince based on the results of the texture profile analysis and scanning electron microscopy. These results are anticipated to aid in the formulation of a method for reducing the loss in the processing of muscle fibers to realize the accurate and moderate processing of low-value fish.

Automated summary

The study found that increasing fish mince size led to higher protein and fat contents in the gel, but decreased moisture content. While gels made from larger mince had lower strength and water holding capacity, microwave heating greatly reduced the detrimental effects of the larger size.