Comparative Analysis of Freshwater Fish Surimi Hydrogel Based on the Difference of Raw Materials
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, the physicochemical and digestibility characteristics of surimi products from 8 kinds of freshwater fish were compared using constructs cluster analysis, principal component analysis (PCA) and self-organizing maps (SOM) mathematical models, and the relationship between the type of differences and product characteristics was explored. The results showed that the pH of the 8 types of surimi gels was between 6.24 and 6.79, and there was no significant difference. The color and Hunter whiteness showed obvious differences. Grass carp, black carp and striped bass had the highest gel strength (about 1100 g•cm). The texture properties of striped bass, such as adhesiveness, chewiness, spring and resilience, were overall better than other fishes. Grass carp and sturgeon surimi gels had a looser structure and faster protein digestibility, but the final digestibility of all surimi tended to be the same. Cluster analysis and PCA results confirmed the subordination of different kinds of surimi, and the constructed 14×8 sets of characteristic parameters were the input layer, and the SOM model with competition layer 5 and output layer 25 was constructed to further show the internal relationship between the main characteristics and species of surimi through the topology. This research aims to provide data reference for the deep processing of freshwater fish surimi in our country.
