In order to improve the gel properties and quality of grass carp surimi,with fresh grass carp as the test raw material,crayfish shell powder is added to explore the effects of different addition amount of crayfish shell powder(0.25％,0.5％,0.75％,1％,1.25％)on the texture properties,gel properties and rheology of grass carp surimi gel.The results show that compared with the control group,the addition of crayfish shell powder can significantly decrease the whiteness and color scores of grass carp surimi gel(P＜0.05),but its texture properties,water holding capacity and bound water content significantly increase(P＜0.05).The results of sensory evaluation and electronic nose analysis show that when the optimal addition amount of crayfish shell powder is 0.5％,the flavor and quality of surimi gel could be significantly improved.Therefore,the addition of proper amount of crayfish shell powder can enhance the network structure and water holding capacity of surimi gel,and surimi products with better flavor and quality can be obtained.The research results can provide a theoretical basis for the production of high-quality surimi products.
维普
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