Objective:The objective of this study isto investigatethe protein and frying characteristics of grass carp, silver carp and pangasius fish surimi. Methods:The frying characteristics of surimi were characterized by measuring porosity, hardness, and water absorption rate, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:Compared with grass carp fish balls and silver carp fish balls, pangasius fish balls had loose tissue, large pores, highest porosity, lowest hardness, and highest water absorption rate. In addition, the gel strength of pasteurized fish surimi was much higher than that of silver carp and grass carp surimi. The foam stability of grass carp, silver carp and pasteurized fish surimi was 63.0%, 27.7% and 82.0%, respectively. SDS-PAGE analysis showed that the protein composition of pangasius surimi has a higher content of actin and myosin. Conclusion:Thepangasius surimi contains high content of actin and myosin, which is one of the key factors to improve the gel strength and foam stability of surimi, eventually affecting the fried characteristics of surimi.

Publication Date


First Page


Last Page





[1] 陈曦芸.香菇鱼丸品质特性的研究与应用[D].福州:福建农林大学,2017:1-3.CHEN Xi-yun.Study on the quality characteristic of mushroom fish balls and its application[D].Fuzhou:Fujian Agriculture and Forestry University,2017:1-3.
[2] 张婷,李茜雅,唐欢,等.鱼糜及鱼糜制品加工工艺研究进展[J].中国调味品,2018,43(3):185-191.ZHANG Ting,LI Xi-ya,TANG Huan,et al.Recent investigations on processing of surimi and surimi products[J].China Condiment,2018,43(3):185-191.
[3] 芮汉明,陈中,曾庆孝,等.鱼丸质量影响因素的研究[J].食品工业科技,1997(3):31-35,28.RUI Han-ming,CHENG Zhong,ZENG Qing-xiao,et al.A study on the factors influencing the quality of fish balls[J].Science and Technology of Food Industry 1997(3):31-35,28.
[4] 谭力,周春霞,洪鹏志.淡水鱼鱼糜制品加工特性及品质影响因素[J].食品与机械,2018,34(8):165-168.TAN Li,ZHOU Chun-xia,HONG Peng-zhi.Research progresses on processing and utilization of freshwater fish surimi and surimi products[J].Food & Machinery,2018,34(8):165-168.
[5] 刘海梅,严菁,熊善柏,等.淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化[J].食品科学,2007(2):40-44.LIU Hai-mei,YAN Jing,XIONG Shan-bai,et al.Protein components of freshwater fish flesh and their changes during surimi-based processing[J].Food Science,2007(2):40-44.
[6] 李斐斐,谢新华,康壮丽.不同种类鱼糜品质及其加工特性的研究[J].肉类工业,2018(9):19-23.LI Fei-fei,XIE Xin-hua,KANG Zhuang-li,et al.Study on the quality and processing characteristics of different kinds of surimi[J].Meat Industry,2018(9):19-23.
[7] 尹贝贝,蒋爱民,栗俊广,等.三种常见海水鱼鱼糜凝胶特性比较研究[J].食品与机械,2014,30(1):25-28,33.YIN Bei-bei,JIANG Ai-min,LI Jun-guang,et al.Comparison of surimi of three common Marine fish[J].Food & Machinery,2014,30(1):25-28,33.
[8] 应月,于加美,朱杰,等.基于原料种类差异的淡水鱼鱼糜水凝胶比较分析[J].现代食品科技,2021,37(12):162-168,328.YING Yue,YU Jia-mei,ZHU Jie,et al.Comparative analysis of freshwater fish surimi hydrogel based on the difference of raw Materials[J].Modern Food Science and Technology,2021,37(12):162-168,328.
[9] BRANNAN R G,MYERS A S,HERRICKC S.Reduction of fat content during frying using dried egg white and fiber solutions[J].European Journal of Lipid Science and Technology,2013,115(8):946-955.
[10] ZENG H,CHEN J,ZHAI J,et al.Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber[J].LWT-Food Science and Technology,2016,73:425-431.
[11] 徐志杰.甘薯鱼丸品质特性的研究与应用[D].福州:福建农林大学,2017:13.XU Zhi-jie.Research and application of quality characteristics of sweet potato fish balls[D].Fuzhou:Fujian Agriculture and Forestry University,2017:13.
[12] 韩静文,姜启兴,许艳顺,等.可得然胶对高温杀菌鱼糜凝胶特性的影响[J].食品与机械,2018,34(4):37-41,98.HAN Jing-wen,JIANG Qi-xing,XU Yan-shun,et al.Effects of curdlan on gel properties of high-temperature sterilization surimi[J].Food & Machinery,2018,34(4):37-41,98.
[13] ZHAO Q,SELOMULYA C,XIONG H,et al.Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain indica rice[J].Journal of Cereal Science,2012,56(3):568-575.
[14] WANG K Q,LUO S Z,ZHONG X Y,et al.Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation[J].Food Chemistry,2017,214:393-399.
[15] 周若昕.油炸对全麦油条面筋蛋白结构的影响[D].无锡:江南大学,2020:17-18.ZHOU Ruo-xi.Effects of frying on structure of the gluten in whole wheat You-tiao[D].Wuxi:Jiangnan University,2020:17-18.
[16] PANPIPAT W,CHAIJAN M,BENJAKUL S.Gel properties of croaker-mackerel surimi blend[J].Food Chemistry,2010,122(4):1 122-1 128.
[17] 余璐涵,陈旭,蔡茜茜,等.鱼糜蛋白冷冻变性规律及调控方法研究进展[J].食品与机械,2020,36(8):1-8.YU Lu-han,CHEN Xu,CAI Xi-xi,et al.Research progress of change rules in freezing denaturation of surimi protein and its regulatory methods[J].Food & Machinery,2020,36(8):1-8.
[18] 孙静静.转谷氨酰胺酶对草鱼糜凝胶性的影响[D].杭州:浙江大学,2012:33.SUN Jing-jing.The effect of transglutaminase on the gel character of grass carp surimi[D].Hangzhou:Zhejiang University,2012:33.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.