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| 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 |
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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.
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Lü Xinmeng, GAO Jingyao, ZHOU Zhi, SHI Liu, QIAO Yu, WU Wenjin, LUO Hongyu, HUANG Yun, PENG Tiaofeng, XIONG Guangquan, WANG Lan. Effect of the Degree of Myosin Oxidation on the Production of Advanced Glycation End Products in Channel Catfish[J]. Meat Research, 2025, 39(8): 1-9. |
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2025, Vol. 39 
