ABSTRACT
Recently, restructured fish products are attracted by consumers for its convenience and nutrition. Grass carp has become an important alternative raw material for surimi production because of its abundance and low price. Nevertheless, the poor gel properties limit the uses of this species; therefore efficient use of freshwater resources and exploring new restructured products has become an inevitable trend. Restructured fishery products are products made from minced and/or chopped muscle and which are used, with or without ingredients, to make other products with a new appearance and texture. (Borderías et al, 2005) Restructured fish products are profitable products obtained from different sources: non-commercial fish species, fishes with size smaller than commercial, and trimmings from filletings of commercial fish species. These techniques use salt to solubilize and to extract myofibrillar proteins which form a sticky exudate, responsible for binding in all the products (Zimmerman et al, 1996; Borderıas et al, 1996) Restructuring processing can modified the composition of end products by formulation of the original product once this has been hopped or ground. (Borderías et al, 2005) Protein and chemical additives, hydrocolloids, and starches are the principal ingredients selected for the effective enhancement of the mechanical properties of surimi gels. (Murphy et al, 2005).
