Effects of rice residue on physicochemical properties of silver carp surimi gels

Figures & data

Table 1. Effects of rice residue (RR) contents on the color properties of surimi gels.

Levels/%	L*	a*	b*	Whiteness
0	73.88 ± 0.42^a	−2.64 ± 0.02^e	4.11 ± 0.04^e	73.43 ± 0.41^a
0.5	72.76 ± 0.26^b	−2.20 ± 0.03^d	4.79 ± 0.03^d	72.25 ± 0.25^b
1.0	71.93 ± 0.33^bc	−1.99 ± 0.07^c	5.16 ± 0.13^c	71.39 ± 0.29^bc
1.5	71.20 ± 0.41^cd	−1.44 ± 0.04^b	6.22 ± 0.14^b	70.50 ± 0.37^cd
2.0	70.39 ± 0.52^d	−1.06 ± 0.04^a	6.85 ± 0.09^a	69.59 ± 0.49^d

Different letters in the same column indicate significant differences (p < 0.05).

Figure 1. The effects of rice residue (RR) at different contents on water-holding capacity of surimi gels. Different letters on the bars within the same bar indicate significant differences (p < 0.05).

Figure 2. The effects of rice residue (RR) at different contents on breaking force and deformation of surimi gels. Different letters on the bars within the same bar indicate significant differences (p < 0.05).

Figure 3. The effects of rice residue at different contents on the storage modulus (Gʹ) and loss tan (tan δ) of surimi pastes during thermal gelation.

Figure 4. SDS–PAGE pattern of surimi gels with rice residue at different contents.

Figure 5. The effects of rice residue contents on chemical bonds of surimi gels. Different letters on the bars within the same bar indicate significant differences (p < 0.05).

Figure 6. Scanning electron microscopic images of surimi gels with/without rice residue (RR) (magnification: 4000×). (A) surimi gel without RR; (B) surimi gel with 1.0% RR; (C) surimi gel with 2.0% RR.

Figure 7. Effects of rice residue (RR) on breaking force and deformation of surimi gels during freeze-thaw cycles. Different letters indicate significant differences (p < 0.05). Uppercase indicates the significant differences among different freeze-thaw cycles in the same surimi gel, while lowercase indicates the significant differences among surimi gels with or without RR in the same freeze-thaw cycle.