Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

Surimi has been traditionally used as the main ingredient in gelling foods, such imitation crab sticks. However, it can also be to manufacture snacks without properties. To assess properties of surimi a snack ingredient, we prepared fried fish with different grades Alaska pollack (AP) and threadfin bream (TB) evaluated their quality characteristics. AP had significantly higher protein gel strength values than TB did. Regarding color, showed lower lightness (L) redness (a) yellowness (b) did, consistent appearance brown color. hardness values, thickness expansion, oil content Hardness was found positively correlated negatively content. In micro-structure images, more blistering formed TB, indicating expansion crispiness. sensory evaluation, overall acceptance which is result its high color content, crispiness, taste, aroma. Principal component analysis electronic nose tongue revealed that samples were clearly separated. particular, aromatic components tongue. Our findings indicate strength, determines surimi, does not need considered manufacturing. fact, low suitable for