Quality Changes of Raw Surimi Gel during Frozen Storage
SU Zhaoxin, YANG Huifang, GAO Hanpu, AN Yueqi, XIONG Shanbai
1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China; 3. Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
Abstract：This study prepared surimi gels from raw (unwashed) surimi and twice-washed surimi by a two-stage heating process and evaluated their quality changes during frozen storage in terms of puncture characteristics, texture properties, color, carbonyl content, lipoxygenase activity, peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, and sensory scores. The results showed that the puncture characteristics, texture properties, brightness value, whiteness, lipoxygenase activity, and sensory scores of raw surimi gel and twice-washed surimi gel were decreased significantly throughout the whole storage period (P < 0.05), while the carbonyl content, POV, and TBARS value were significantly increased (P < 0.05). Compared with twice-washed surimi gel, raw surimi gel showed greater changes in all tested indicators, a faster rate of quality deterioration, and worse texture properties, but its taste score was higher than that of twice-washed surimi gel. To sum up, fresh raw surimi gel has good flavor and delicious taste, but it is not suitable for long-term frozen storage; instead, it should be processed and sold on the spot.
苏兆新，杨慧芳，高汉朴，安玥琦，熊善柏. 原浆鱼糜凝胶冻藏过程中的品质变化规律[J]. 肉类研究, 2025, 39(8): 10-15.
SU Zhaoxin, YANG Huifang, GAO Hanpu, AN Yueqi, XIONG Shanbai. Quality Changes of Raw Surimi Gel during Frozen Storage. Meat Research, 2025, 39(8): 10-15.
2025, Vol. 39 
