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| Effect of Antioxidants on the Quality of Unrinsed Clarias gariepinus Surimi |
| NING Yunxia, YANG Qiyue, BAO Jiatong, WANG Yang, MA Lizhen, 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 |
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Abstract In order to prolong the storage period of unwashed Clarias gariepinus surimi, the effect of antioxidants on its quality was studied. Surimi was prepared from unwashed fresh catfish meat with different antioxidant treatments: 0.08% tea polyphenols (TP), 0.06% vitamin E (VE), 0.08% TP + 0.06% VE, and none (control) and stored ?18 ℃. Samples were collected after 0, 30, 60 and 90 days to detect the changes in lipid oxidation and gel characteristics. The results showed that on day 60, the thiobarbituric acid-reactive substances values of the samples added with TP and VE were 0.24 and 0.25 mg/100 g respectively, lower than that of the control group (0.29 mg/100 g) on day 30. The proteolysis of myofibrillar protein in the TP, VE and TP + VE groups were 86%–96%, 84%–94% and 88%–97%, respectively. The water content, water-holding capacity and gel strength of the TP and VE groups on day 60 were all greater than those of the control group on day 0 and 30, and those of the TP + VE group on day 90. It can be seen that the quality characteristics of surimi were well maintained for 60 days of frozen storage in the TP and VE groups and for 90 days in the TP + VE group.
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2020, Vol. 34 
