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Research Article | Open Access

Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi

Liu Shia, Tao Yina,b,c( ), Qilin Huangb, Juan Youb, Yang Hub, Dan Jiad, Shanbai Xiongb
Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei Province 430073, P. R. China
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, P. R. China
College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China

Peer review under responsibility of KeAi Communications Co., Ltd

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Abstract

Traditionally, fish carcass is headed and gutted to prepare a skin-on fillet in surimi production. In this study, tail and/or belly of grass carp carcass were further cut off in the filleting step. Yield, composition, gelling properties and aroma profile of surimi as affected by filleting methods were investigated by SDS-PAGE, ELISA, SEM, magnetic resonance imaging (MRI) and electron nose. Cutting tail off increased surimi yield by 14.0%, whereas cutting belly off decreased it by 11.2%. Cutting tail or belly off significantly decreased fat content, but did not change protein content, ash content, cathepsin (B, H and L) contents, nor protein patterns. Both breaking force and whiteness of surimi gel significantly increased after cutting tail off. Cutting belly off slightly increased whiteness of surimi gel. The microstructure of all the surimi gels was compact and uniform, with fractal dimensions (Df) ranging from 2.81 to 2.85. As for the macrostructure, cutting tail off apparently improved the integrity of surimi gel while cutting belly off did not. Aroma profiles of the surimi prepared under different filleting methods could be clearly distinguished by linear discriminant analysis (LDA). Our results indicate that cutting tail off contribute positively to surimi production.

Keywords

MicrostructureMRIFish tailFish bellyFish protein

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Food Science and Human Wellness
Volume 10 Issue 3,
May 2021
Pages 308-315
DOI: 10.1016/j.fshw.2021.02.022
Cite this article:
Shi L, Yin T, Huang Q, et al. Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi. Food Science and Human Wellness, 2021, 10(3): 308-315. https://doi.org/10.1016/j.fshw.2021.02.022

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Received: 24 June 2020
Revised: 10 August 2020
Accepted: 21 September 2020
Published: 16 April 2021
© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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