Journal of Fisheries 2008-5729 73 4 2020 12 21 Production of surimi from Ilisha (Ilisha megaloptera) and survey its physicochemical, rheological and sensory quality changes under the influence of Konjac (Amorphophallus konjac) gum addition Production of surimi from Ilisha (Ilisha megaloptera) and survey its physicochemical, rheological and sensory quality changes under the influence of Konjac (Amorphophallus konjac) gum addition 551 565 79074 10.22059/jfisheries.2020.309847.1196 FA Dornoush Jafarpour Assistant professor, Department of Food Science and Technology, Islamic Azad University of Fasa Branch, Fars, Iran Parisa Ataei MSc. Department of Food Science and Technology, Fasa University, Fasa, Iran Journal Article 2020 09 20 In this study, non-market sizes of Ilisha fish, which are less welcomed by consumers, were used to produce surimi and the effect of Konjac gum on the physicochemical properties of the product produced from this type of fish was investigated. For this purpose, different amounts of Konjac gum in concentrations of 0.25, 0.50 and 0.75 % (w/w) were added to the surimi samples of Ilisha fish and compared with the control sample (without gum). Surimi and the produced gel were evaluated in terms of chemical composition, water holding capacity and color factors, and textural properties and sensory evaluation were performed on the produced gels. The results showed that by adding Konjac gum to surimi samples and surimi gels, the amount of lightness (L*) decreased compared to the control sample while the moisture and water holding capacity of the samples increased significantly (p<0.05). By increasing the concentration of Konjac in surimi gel, the parameters of texture (firmness, cohesiveness, adhesiveness, springiness, chewiness) increased significantly compared to the control sample. Sensory evaluations also showed that the panelists assigned the highest score to the 0.5 % Konjac treatment for surimi gel from the Ilisha. Based on the findings of the present study, it was found that Ilisha has the potential to produce surimi and by adding Konjac gum, its properties can be improved. In this study, non-market sizes of Ilisha fish, which are less welcomed by consumers, were used to produce surimi and the effect of Konjac gum on the physicochemical properties of the product produced from this type of fish was investigated. For this purpose, different amounts of Konjac gum in concentrations of 0.25, 0.50 and 0.75 % (w/w) were added to the surimi samples of Ilisha fish and compared with the control sample (without gum). Surimi and the produced gel were evaluated in terms of chemical composition, water holding capacity and color factors, and textural properties and sensory evaluation were performed on the produced gels. The results showed that by adding Konjac gum to surimi samples and surimi gels, the amount of lightness (L*) decreased compared to the control sample while the moisture and water holding capacity of the samples increased significantly (p<0.05). By increasing the concentration of Konjac in surimi gel, the parameters of texture (firmness, cohesiveness, adhesiveness, springiness, chewiness) increased significantly compared to the control sample. Sensory evaluations also showed that the panelists assigned the highest score to the 0.5 % Konjac treatment for surimi gel from the Ilisha. Based on the findings of the present study, it was found that Ilisha has the potential to produce surimi and by adding Konjac gum, its properties can be improved. https://jfisheries.ut.ac.ir/article_79074_7baafc4961033cf968e76febaad52274.pdf