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

The objective of this study was to investigate the effects of aqueous extract of lotus root knot (AELRK) on the gel characteristics of silver carp surimi. Gel strength, storage modulus, and disulfide bond of surimi gels were significantly increased with the addition of the AELRK (p < 0.05), especially at 10% AELRK (p < 0.05), where gel strength and disulfide bond were enhanced by 14.7% and 41.6%, respectively, but decreased in expressible moisture content, ionic bond, hydrogen bond and hydrophobic interaction. Adding 10% AELRK could enhance cross-linking degree surimi gels with the denser and smoother microstructure. There was the reduction in myosin heavy chain but not significant change in actin. More addition of the AELRK significantly decreased in L* and whiteness of surimi gels (p < 0.05) but increased in a * . Therefore, there would be a potential to utilize the phenolic compounds from lotus root to improve the quality of silver carp surimi.