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Objective: The objective of this study is to investigate the effect of egg white powder addition on the fried characteristics of surimi and its influencing mechanism. Methods: The cheap silver carp was used as raw material, and the egg white powder was added to the surimi for compounding. The frying characteristics of surimi were characterized by measuring porosity, hardness and water absorption, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results: With the increase of egg white powder content, the porosity and water absorption of fried fish ball increased first and then decreased, and the hardness decreased first and then increased. The effect of 10.0% egg white powder was the best. In addition, SDS-PAGE analysis showed that, new bands with molecular weight of ≥100 kDa were generated in surimi. Accordingly, the porosity of fried fish balls was positively correlated to the gel property and foam stability of surimi. Conclusion: The addition of egg white powder improved the gel property and foam stability of surimi, thereby increasing the stability of pore structure of surimi during frying, improving the porosity and taste of fried fish balls, and improving its edible quality.

Objective: The objective of this study isto investigatethe protein and frying characteristics of grass carp, silver carp and pangasius fish surimi. Methods: The frying characteristics of surimi were characterized by measuring porosity, hardness, and water absorption rate, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results: Compared with grass carp fish balls and silver carp fish balls, pangasius fish balls had loose tissue, large pores, highest porosity, lowest hardness, and highest water absorption rate. In addition, the gel strength of pasteurized fish surimi was much higher than that of silver carp and grass carp surimi. The foam stability of grass carp, silver carp and pasteurized fish surimi was 63.0%, 27.7% and 82.0%, respectively. SDS-PAGE analysis showed that the protein composition of pangasius surimi has a higher content of actin and myosin. Conclusion: Thepangasius surimi contains high content of actin and myosin, which is one of the key factors to improve the gel strength and foam stability of surimi, eventually affecting the fried characteristics of surimi.