Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

Abstract

This paper aims to research the gel properties and flavor characteristics of anchovy mince and silver carp surimi blended in different ratios (0/100, 10/90, 20/80, 30/70, 40/60 and 100/0). When the ratios of anchovy mince to silver carp surimi were 10/90 and 20/80, the gel strength of the blended systems increased significantly from 4629.17 g mm to 7568.01 g mm and 6804.22 g mm, respectively. Under these two ratios, the water-holding capacity of the blended systems increased significantly from 56.43% to 71.82% and 69.36%, respectively. In addition, the blended systems formed a highly uniform and dense network structure. At ratios of 0/100, 10/90 and 20/80, the myosin heavy chain was cross-linked, resulting in the formation of macromolecular aggregates. With the increase in anchovy mince content, the brightness and whiteness of the blended systems decreased gradually. When the ratio of anchovy mince to silver carp surimi was 10/90, the sensory evaluation score of the blended system was the highest and the bitterness score the lowest. Under this ratio, the relative contents of esters and aldehydes were the highest, while those of alcohols and ketones were the lowest. In conclusion, the optimum sample formulation contained a 10/90 ratio of anchovy mince to silver carp surimi.