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| Quality Changes of Fish Tofu during Frozen Storage |
| NING Yunxia, MA Lizhen, LIANG Liya, LI Ling |
| 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 |
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Abstract Unwashed surimi was made from Clarias gariepinus and then used to prepare fish tofu. The quality changes of fish tofu during frozen storage at ?18 ℃ were studied by measuring samples taken after 0, 60, 120 and 180 days of storage (marked as FTF0, FTF60, FTF120 and FTF180, respectively). The results showed that the water content of FTF60, FTF120 and FTF180 respectively decreased by 1.37%, 1.76% and 5.16%, compared with that of FTF0. There was no significant difference in gel strength among FTF0, FTF60 and FTF120. The water-holding capacity of FTF0, FTF60 and FTF120 was 86%–92%, greater than 85%, and their sensory scores were significantly higher than that of FTF180. The whiteness of fish tofu in the four groups were 59.83–63.03, which were in line with the market demand. Fish tofu was rich in glutamate, lysine and taurine. The content of umami amino acids in FTF180 was significantly lower than that in the other three groups, and the content of bitter amino acids was the highest and significantly higher than that in FTF0 and FTF60. Based on the above results, it can be seen that the frozen fish tofu can remain good quality for up to 120 d.
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2020, Vol. 34 
