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International Journal of Food Properties Volume 26, 2023 - Issue 1
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Original Article

Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing

Yudong Wanga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information
,
Yuxin Tiana College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information
,
Jingwen Suna College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information
&
Hong Yanga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China;b Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei, China;c National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China;d Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, ChinaCorrespondence[email protected]
View further author information
Pages 952-962 | Received 12 Dec 2022, Accepted 26 Mar 2023, Published online: 30 Mar 2023

Figures & data

Figure 1. Protein recovery of grass carp surimi washed with different pHs and NaCl concentrations.

Note: Different letters indicate significant difference (p < 0.05).
Figure 1. Protein recovery of grass carp surimi washed with different pHs and NaCl concentrations.

Figure 2. Water-soluble protein and salt-soluble protein concentration of grass carp surimi washed with different pHs and NaCl concentrations.

Note: Different letters indicate significant difference (p < 0.05).
Figure 2. Water-soluble protein and salt-soluble protein concentration of grass carp surimi washed with different pHs and NaCl concentrations.

Figure 3. SDS-PAGE pattern of grass carp surimi washed with different pHs and NaCl concentrations.

Figure 3. SDS-PAGE pattern of grass carp surimi washed with different pHs and NaCl concentrations.

Figure 4. Intrinsic fluorescence spectroscopy of actomyosin from grass carp surimi washed with different pHs and NaCl concentrations.

Figure 4. Intrinsic fluorescence spectroscopy of actomyosin from grass carp surimi washed with different pHs and NaCl concentrations.

Figure 5. α-Helix content of actomyosin from grass carp surimi washed with different pHs and NaCl concentrations.

Note: Different letters indicate significant difference (p < 0.05).
Figure 5. α-Helix content of actomyosin from grass carp surimi washed with different pHs and NaCl concentrations.

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