Effect of Frozen Storage Time of Clarias gariepinus Surimi on the Quality Characteristics of Fish Tofu
NING Yunxia, BAO Jiatong, YANG Qiyue, WANG Yang, MA Lizhen, LIANG Liya, LI Ling
1.Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory, National R&D Branch Center for Conventional Freshwater Fish Processing (Tianjin), College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China
Abstract：To study the effects of the frozen storage time of Clarias gariepinus surimi on the quality characteristics of fish tofu, in this experiment, surimi was prepared by ice bath cooling immediately after slaughter and directly chopping the fish meat after adding a cryoprotectant instead of the traditional production process, involving rinsing and dehydration and was stored at ?18 ℃ after being quick frozen. After 0, 30, 60 and 90 d of storage samples were taken and slowly thawed for preparation of catfish tofu (CT0, CT30, CT60 and CT90, respectively). The sensory quality, moisture content, whiteness value, water-holding capacity, gel characteristics, moisture migration and microstructure of fish tofu were measured. The results showed that the overall sensory score of fish tofu decreased with prolonged storage time, as reflected by a significant decline in moisture content, whiteness value, water-holding capacity, gel characteristics, and other indicators (P < 0.05), as well as an increase in T22, transformation of immobilized water to free water and a consequent decrease in P22. Although the sensory score and P22 of CT30 were significantly lower than those of CT0, there was no significant difference in moisture content, whiteness value, water-holding capacity or gel strength, which indicates that the quality of surimi stored for 30 days remained good. All quality indexes of CT60 and CT90 were significantly lower than those of CT0, especially for the waterholding capacity and P22 of CT90. The results of scanning electron microscopy (SEM) showed that the three-dimensional spatial network structure of CT0 and CT30 was dense with tiny holes, the microstructure of CT60 appeared to be porous, and the three-dimensional spatial structure of CT90 exhibited obviously enlarged voids. The results showed that the quality of CT0 and CT30 was excellent, the quality of CT60 was acceptable, while the comprehensive quality of CT90 was significantly reduced.
宁云霞，鲍佳彤，杨淇越，王 洋，马俪珍，梁丽雅，李 玲. 革胡子鲶鱼鱼糜冻藏时间对鱼豆腐品质特性的影响[J]. 肉类研究, 2020, 34(4): 64-70.
NING Yunxia, BAO Jiatong, YANG Qiyue, WANG Yang, MA Lizhen, LIANG Liya, LI Ling. Effect of Frozen Storage Time of Clarias gariepinus Surimi on the Quality Characteristics of Fish Tofu. Meat Research, 2020, 34(4): 64-70.
2020, Vol. 34 
