Abstract:To increase the comprehensive utilization of fresh-water fish byproducts and improve the nutritional value of surimi products, a calcium-rich silver carp surimi gel was prepared. Then, the effects of adding ground fishbone on the gel properties of silver carp surimi were investigated, and the nutrients in ground fishbone and silver carp surimi gel were analyzed. Single-factor experiments and sensory evaluations were used to determine the most suitable amount of ground fishbone to add, using gel strength, whiteness, and water-holding capacity (WHC) as the indexes of surimi quality. The effects of ground fishbone on the gelling of surimi were studied by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy. The results showed that 3% (mass percentage) added ground fishbone was suitable for increasing surimi gel strength and preparing a nutritional surimi gel. The strength of this prepared nutritional silver carp surimi gel reached 282.44 g/cm, whereas common surimi without added ground fishbone only reached 239.89 g/cm. The calcium and phosphorus contents were 1697.69 μg/g and 1278.16 μg/g, respectively, which was 4.6 times and 2.2 times higher than that in common surimi, respectively. The ratio of calcium to phosphorus was 1.33:1, which aids in the absorption of calcium and phosphorus. Moreover, the ratios of essential amino acids to total amino acids (EAA/TAA) and essential amino acids to nonessential amino acids (EAA/NEAA) were in accord with the recommendations of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Therefore, this calcium-rich nutritional silver carp surimi can be used as a potential source of high quality proteins for human consumption.
