Effect Of Three Medicine Diet Materials On The Properties Of Snakehead Surimi Gels

Lately,surimi products are very popular with consμmers for their balanced nutrition,delicate flavor,convenience and so on.In order to produce high-grade surimi products using snakehead fish and pharmaceutical/food resource,which are used as food and pharmaceutical products with great tonic effect for people to recover from surgery and to improve the health of modern subhealthy people by daily diet.Effects of angelica sinensis powder,codonopsis pilosula powder and yam powder on snakehead surimi gel were investigated.Single-factor experiments were adopted to obtain suitable amounts of angelica sinensis powder,codonopsis pilosula powder and yam powder by breaking force,deformation,driage,whiteness,rheological property and sensory quality.This study could provide theoretical guidance and technical parameters for the application of angelica sinensis,codonopsis pilosula and yam in surimi-based products.The results were as follows:Firstly,after adding angelica sinensis powder,breaking force and deformation,a* and b* value,torage modulus(G’)and loss modulus(G")of snakehead surimi gels increased with the decrease of the powder size,then decreased,reached the maximμm at the angelica sinensis powder size of 89 μm,and accordingly the rate of driage was to the minimμm.L* and W value of snakehead surimi gels had no significant difference(P>0.05)with different powder sizes.Effects of different addition amount of angelica sinensis powder at the angelica sinensis powder size of89 μm on snakehead surimi were studies,breaking force and deformation,driage,storage modulus(G’)and loss modulus(G")of snakehead surimi gels firstly increased with the increase of adding amount,then decreased,breaking force and deformation,storage modulus(G’)and loss modulus(G")reach maximμm when the addition amount was 4%,and accordingly water loss got to minimμm.L* and W values of snakehead surimi gels were significantly decreased(P<0.05),but a* and b*values increased with the increase of amount.And adding amount was 2%,the sensory score of the surimi gel was the highest.In conlusion,the amount of angelica sinensis powder at the size of 89 μm is 2%,the gels properties of snakehead surimi can be good.Secondly,after adding codonopsis pilosula powder,breaking force and deformation,driage of snakehead surimi gels decreased with the decrease of powder size,then increased,breaking force and deformation reached maximμm at the size of codonopsis pilosula powder of 134 μm,driage was minimμm at the size of codonopsis pilosula powder of 100 μm.After adding codonopsis pilosula powder,breaking force of snakehead surimi gels had significant difference(P<0.05)compared to the control,while the difference of deformation was not significant(P>0.05).And W value of snakehead surimi gels increased firstly,then decreased,L*and W had no significant difference(P>0.05),and a*,b* values had significant difference(P<0.05),a*,b*,L and W values of snakehead surimi gels at the size of codonopsis pilosula powder of 100 μm got to minimμm.In the study of adding amount,breaking force and deformation of snakehead surimi gels decreased firstly,then incerased,which got to maximμm when adding amount was 3%,and the driage was highest.L and W* values of snakehead surimi gels were significantly decreased(P<0.05),but a*and b* values increased.Therefore,the adding amount of codonopsis pilosula powder at the size of 134 μm was 3%,the effect on the properties of snakehead surimi gels was little.Thirdly,after adding yam powder,breaking force and deformation,storage modulus(G’)and loss modulus(G")of snakehead surimi gels decreased with the decrease of the powder size,then increased,and reached maximμm at the size of yam powder of 116μm,driage got to the minimμm.With the increasing of the yam size,b* of snakehead surimi gels was not significantly different(P>0.05),but a* and L* values were decreased firstly,then increased(P<0.05),W value gradually decreased firstly,then increased.In the study on effect of addition amount,breaking force and deformation,storage modulus(G’)and loss modulus(G")of snakehead surimi gels firstly increased with the increase of adding amount,then decreased,but difference of breaking force was not significant,deformation,whiteness,storage modulus(G’)and loss modulus(G")and sensory score reached maximμm at the addition amount of 2%,the driage obtained the minimμm.L* and W values of snakehead surimi gels were significantly decreased(P<0.05).In conlusion,the amount of yam powder at the size of 116 μm is 2%,the gels properties of snakehead surimi can be good.