Abstract:Using silver carp isinglass and Miichthys miiuy isinglass as raw materials，the differences in nutritional components，texture characteristics，flavor，and swelling ratios of silver carp isinglass and M. miiuy isinglass were analyzed under four processes of cold water soaking（SF），hot water soaking（RF），oil soaking（YF）and alkali soaking（JF）.The results showed that the basic nutritional components of silver carp isinglass differed only slightly from those of M. miiuy isinglass. The protein content of silver carp isinglass in RF，YF，and JF groups was higher than that of M. miiuy isinglass，and SF and JF groups exhibited the lowest protein loss rates. The amino acid contents of silver carp isinglass under four soaking processes were 24.34，20.92，17.16，24.37 g/100 g，respectively，and those of M. miiuy isinglass were 38.54，16.09，13.18 g/100 g and 25.42 g/100 g，respectively. Electronic tongue detection of isinglass in the YF group had the lowest bitterness and higher richness. Electronic nose detection revealed that the fishy smell of silver carp isinglass in the RF group and YF group was lower than that of M. miiuy isinglass. Under RF，YF，and JF groups，the hardness，chewiness，and water-holding capacity of silver carp isinglass were greater than those of M. miiuy isinglass，with the YF group exhibiting the lowest hardness and chewiness.The post-soaking yield of silver carp isinglass was higher than that of M.miiuy isinglass，and the post-soaking yield of the YF group was the highest.In summary，the silver carp isinglass after soaking has similar nutrients，taste，and flavor to the M. miiuy isinglass，indicating its good edibility and making it a high-quality source of edible edible isinglass. The SF and JF groups exhibited reduced nutrient loss，while the YF group had better texture and flavor，and the highest swelling ratio.