Effect of Fish Bone Powder on Gel Properties of Nemipterus virgatus Surimi

In this research, Alaska pollock fish bone powder was prepared using a ball mill, and its particle size, chemical composition, surface elements and microstructure were determined. Furthermore, the effect of addition of different amounts of the fish bone powder on whiteness, gel strength, texture properties, transverse relaxation time T2, water-binding capacity and microstructure of Nemipterus virgatus surimi gel was analyzed. The results showed that the fish bone powder contained a variety of amino acids, and was rich in calcium and phosphate, with a calcium to phosphate ratio similar to that of human bones. One-factor-at-a-time experiments indicated that the surimi with 0.75% fish bone powder added had the best gel properties, and no significant difference was observed compared with addition of 1.00% fish bone powder. Addition of 1.00% fish bone powder was found to appropriate taking into account microstructure, which could effectively improve the gel properties of the surimi, and at the same time enhance the calcium content. © 2017, China Food Publishing Company. All right reserved.