Study On Gel Properties Of Blended Sruimi From Anchovy/Silver Carp

China is a large aquatic product processing country.Due to the large-scale development of fishery resources,large-scale marine fish resources have been reduced year by year,and it has been unable to meet the rapid growth of human demand for surimi products.On the contrary,freshwater fish(such as silver carp)and low-value marine fish resources(such as anchovy)cannot be fully utilized.Blending an appropriate ratio of freshwater fish surimi / marine fish surimi will improve the gel properties of the blended surimi,and will help to improve the flavor characteristics of freshwater fish surimi.In this paper,the anchovy mince and silver carp surimi were the main research objects,the mixture of them(anchovy mince / silver carp surimi =0/100,10/90,20/80,30/70,40/60 and 100/0)was analyzed.The changes of gel properties and flavor characteristics of the blended surimi were first analyzed.On this basis,the myofibrillar protein from blended surimi was extracted,and the physicochemical indexes protein conformation and microstructure of blended surimi myofibrillar protein from surimi were analyzed.Finally,the changes of gel properties and flavor characteristics of blended surimi products(fish intestine)during frozen storage were analyzed.The main conclusions are as follows:1.With the increase of anchovy mince content,the gel strength of blended surimi increased initially and then decreased eventually,while brightness and whiteness decreased.When the blending ratios of anchovy mince and silver carp surimi were 10/90 and 20/80,the gel strength of the blended surimi increased from 4629.17 g·mm(silver carp surimi)and 909.85 g·mm(anchovy mince)to 7568.01 g·mm and 6804.22 g·mm,respectively;the water holding capacity of the blended surimi increased from 56.43%(silver carp surimi)and 43.02%(anchovy mince)to 71.82% and 69.36%,respectively;the blended surimi forms a highly uniform and dense network.When the blending ratios of anchovy mince and silver carp surimi were 0/100,10/90 and 20/80,myosin heavy chain crosslinking were more obvious than the anchovy mince.When the blending ratio of anchovy mince and silver carp was 10/90,the sensory evaluation score of blended surimi was the highest;the bitterness score was the lowest;the relative content of esters and aldehydes was the highest;and the relative content of alcohols and ketones was the lowest.2.When the blending ratios of anchovy mince and silver carp surimi were 10/90 and 20/80,the thermal stability and storage modulus of blended surimi myofibrillar protein were the highest.With the increase of anchovy mince content,the content of ion bond and hydrogen bond of blended surimi myofibrillar protein decreased initially and then increased eventually.Compared with the unheated condition,the blended surimi myofibrillar protein gathered after the first stage heating(40℃,30 min)and the second stage heating(40℃,30 min;90℃,20 min),the blended surimi myofibrillar protein formed larger particles,the turbidity and particle size increased by 25.30%,50.70% and 50.00%,88.80%,respectively.With the heating process,the maximum fluorescence intensity of the blended surimi myofibrillar protein decreased gradually.Compared with the unheated the blended surimi myofibrillar protein,after the first heating and the second heating,the maximum fluorescence intensity decreased by 38.80% and 44.40%,respectively.When the blending ratio of anchovy mince and silver carp surimi was 10/90,the relative content of α-helix was the highest,the relative content of β-fold was the lowest,and the microstructure of the blended surimi myofibrillar protein was the densiest.3.With the extension of storage time,the pH value of different ratios of blended fish intestines increased initially and then decreased eventually;the whiteness value and umami value of blended fish intestines decreased gradually;and the bitterness value of blended fish intestines increased gradually.When the blending ratio of anchovy mince and silver carp surimi was 10/90,the gel strength and water holding capacity of the blended fish intestines were the largest at 3 months,6580.59 g·mm and 76.53%,respectively;and the microstructure of the blended fish intestine was the most compact.