Abstract:

In this study, the mechanism for improving the performance of grass carp surimi gel with additive agents was
studied through gel electrophoresis, texture profile analysis and chemical reaction of surimi gel. The results showed that the
optimal temperature and pH for grass carp surimi autolysis were 65 ℃ and 6.5, respectively. The filling ability of potato
starch in cross-linking structure of surimi protein was higher than in that of collagen, while collagen had higher inhibition on
cathepsin than potato starch did. The additive agents improved the quality of surimi through changing ionic bonds, hydrogen
bonds, hydrophobic interactions and disulfide bonds in surimi.

Key words: grass carp surimi, additive agents, autolysis, surimi quality