In order to improve the quality of squid surimi gels and reduce the production cost,the surimi gels made from three kinds of squid offcuts were investigated.The surimi gels made from 3 kinds of squid scraps were investigated from the aspects of water retention,whiteness value,texture properties,total sulfhydryl content and structural changes(protein secondary structure and microstructure).The results showed that the quality of surimi gels from Argentina was higher than that from Peru and equatorial squid.The gel quality of different parts(ketone body,fin,wrist)was significantly different:the content of random curling in the protein dipolar ketone body was more than 63%,and the content in the wrist and fin was about 60%.The microstruc-ture shows that the gel gap between the ketone body and the fin is tight.The intuitive performance is that the section surface of the surimi is strong,smooth and white,the hardness and elastic properties are also higher than that of the carpal surimi gel,and the ketone body and the fin tissue show a milk white color with no sig-nificant difference in whiteness.The mixed processing of the two raw materials can improve the gel quality and raw material utilization.The color difference of carpal surimi gel is obvious,which can be made into special surimi gel and flexible dried squid.The results of this study can provide theoretical basis for high-value uti-lization of squid resources and scrap processing.
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