Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels

Figure 5

SEM images of silver carp surimi gels with different size of fish bone particles and thermal treatments. (a) Gel cooked at 90°C for 30 min; (b) gel incubated at 40°C for 1 h followed by 90°C cooking for 30 min. Con: control sample, without added fish bone. Numbers designate average size of fish bone particles.

(a)

(b)