Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi
Traditionally, fish carcass is headed and gutted to prepare a skin-on fillet in surimi production. In this study, tail and/or belly of grass carp carcass were further cut off in the filleting step. Yield, composition, gelling properties and aroma profile of surimi as affected by filleting methods we...
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Tsinghua University Press
2021-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000318 |
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| author | Liu Shi Tao Yin Qilin Huang Juan You Yang Hu Dan Jia Shanbai Xiong |
| author_facet | Liu Shi Tao Yin Qilin Huang Juan You Yang Hu Dan Jia Shanbai Xiong |
| author_sort | Liu Shi |
| collection | DOAJ |
| description | Traditionally, fish carcass is headed and gutted to prepare a skin-on fillet in surimi production. In this study, tail and/or belly of grass carp carcass were further cut off in the filleting step. Yield, composition, gelling properties and aroma profile of surimi as affected by filleting methods were investigated by SDS-PAGE, ELISA, SEM, magnetic resonance imaging (MRI) and electron nose. Cutting tail off increased surimi yield by 14.0%, whereas cutting belly off decreased it by 11.2%. Cutting tail or belly off significantly decreased fat content, but did not change protein content, ash content, cathepsin (B, H and L) contents, nor protein patterns. Both breaking force and whiteness of surimi gel significantly increased after cutting tail off. Cutting belly off slightly increased whiteness of surimi gel. The microstructure of all the surimi gels was compact and uniform, with fractal dimensions (Df) ranging from 2.81 to 2.85. As for the macrostructure, cutting tail off apparently improved the integrity of surimi gel while cutting belly off did not. Aroma profiles of the surimi prepared under different filleting methods could be clearly distinguished by linear discriminant analysis (LDA). Our results indicate that cutting tail off contribute positively to surimi production. |
| format | Article |
| id | doaj-art-08936ecbd1334320ac2eeaa54f034336 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2021-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-08936ecbd1334320ac2eeaa54f0343362025-02-02T23:24:53ZengTsinghua University PressFood Science and Human Wellness2213-45302021-05-01103308315Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimiLiu Shi0Tao Yin1Qilin Huang2Juan You3Yang Hu4Dan Jia5Shanbai Xiong6Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei Province 430073, P. R. ChinaInstitute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei Province 430073, P. R. China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, P. R. China; Corresponding author. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. ChinaCollege of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. ChinaTraditionally, fish carcass is headed and gutted to prepare a skin-on fillet in surimi production. In this study, tail and/or belly of grass carp carcass were further cut off in the filleting step. Yield, composition, gelling properties and aroma profile of surimi as affected by filleting methods were investigated by SDS-PAGE, ELISA, SEM, magnetic resonance imaging (MRI) and electron nose. Cutting tail off increased surimi yield by 14.0%, whereas cutting belly off decreased it by 11.2%. Cutting tail or belly off significantly decreased fat content, but did not change protein content, ash content, cathepsin (B, H and L) contents, nor protein patterns. Both breaking force and whiteness of surimi gel significantly increased after cutting tail off. Cutting belly off slightly increased whiteness of surimi gel. The microstructure of all the surimi gels was compact and uniform, with fractal dimensions (Df) ranging from 2.81 to 2.85. As for the macrostructure, cutting tail off apparently improved the integrity of surimi gel while cutting belly off did not. Aroma profiles of the surimi prepared under different filleting methods could be clearly distinguished by linear discriminant analysis (LDA). Our results indicate that cutting tail off contribute positively to surimi production.http://www.sciencedirect.com/science/article/pii/S2213453021000318MRIFish tailFish bellyFish proteinMicrostructure |
| spellingShingle | Liu Shi Tao Yin Qilin Huang Juan You Yang Hu Dan Jia Shanbai Xiong Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi Food Science and Human Wellness MRI Fish tail Fish belly Fish protein Microstructure |
| title | Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi |
| title_full | Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi |
| title_fullStr | Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi |
| title_full_unstemmed | Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi |
| title_short | Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi |
| title_sort | effects of filleting methods on composition gelling properties and aroma profile of grass carp surimi |
| topic | MRI Fish tail Fish belly Fish protein Microstructure |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021000318 |
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