Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract

Figures & data

Figure 1. Effects of AELRK on gel strength of surimi gels.

Note: Different letters indicate significant differences (p < 0.05).

Figure 2. Effects of AELRK on expressible moisture content of surimi gels.

Note: Different letters indicate significant differences (p < 0.05).

Table 1. The color of surimi gels with different concentrations of the AELRK.

Levels/%	L^*	a^*	b^*	Whiteness
0	82.08 ± 0.34^a	−2.00 ± 0.06^e	5.66 ± 0.22^c	81.10 ± 0.34^a
1	80.41 ± 0.25^b	−1.62 ± 0.10^d	4.94 ± 0.17^d	79.74 ± 0.25^b
5	77.56 ± 0.53^c	−0.19 ± 0.04^c	5.12 ± 0.11^d	76.98 ± 0.52^c
10	75.68 ± 0.34^d	0.57 ± 0.04^b	6.36 ± 0.18^b	74.86 ± 0.35^d
15	73.75 ± 0.56^e	1.20 ± 0.09^a	7.14 ± 0.31^a	72.77 ± 0.58^e

Different superscripts in the same column denote the significant differences (p < 0.05).

Figure 3. Effects of AELRK on storage modulus (G’) of surimi.

Figure 4. Effects of AELRK on chemical interactions of surimi gels.

a: Ionic bond. b: Hydrogen bond. c: Hydrophobic interaction. d: Disulfide bond

Note: Different letters indicate significant differences (p < 0.05).

Figure 5. SDS-PAGE pattern of surimi gels with AELRK.

(M: Marker. MHC: myosin heavy chain. AC: actin. P: high molecular weight protein aggregates).

Figure 6. Microstructure of surimi gels with AELRK.

(Magnification x 3,000)