Effect of Celery Petiole on the Gel Properties of Nemipterus virgatus Fish Cake

In order to investigate the effect of celery petioles on the gel properties of fish cake,8%,10%,12% and 14% of the celery petioles were added to the fish cake and the sample without the celery petiole as the control group. The nutrient contents of celery petiole and surimi,and the pH,color,gel strength,sensory evaluation,and microstructure of fish cake were analyzed. The results showed that the moisture,protein and fat contents of Nemipterus virgatus surimi were(76.04±0.21),(18.32±0.34)and (2.48±0.72) g/100 g,respectively. The dietary fiber,total acid and Ca²⁺ contents of celery petiole were(2.02±0.07),(0.87±0.02)and (51.40±0.60) mg/100 g,respectively. The whiteness and pH of fish cake with the addition of celery petiole decreased,while gel strength and sensory evaluation increased first and then decreased. When the addition of celery petioles was 10%,both the gel strength and sensory score of fish cake were the highest(1597.54 g·mm and 48.33 score),which increased by 28.36% and 12.84%,respectively,compared with the control group. The results of electron microscopy showed that the microstructure of fish cake was uniform and dense,the holes were less. When 10% celery petiole was added,the gel properties of fish cake were the best.