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Updated: Apr 7, 2026
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: comparing gel properties and
Shucheng Liu1, Hongli Yu1, Yixuan Wang1
1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Abstract:
The differences in gel properties and flavor of grass carp surimi prepared by three traditional rinsing processes (rinsing with water solution (P1), saline solution (P2), and weak alkaline salt solution (P3)) were analyzed. The gel properties results showed that significantly higher whiteness, gel strength, water-holding capacity, texture (e.g., hardness, gumminess, chewiness, springiness, cohesiveness, and resilience) existed in P3 surimi, followed by P2 and P1 surimi. Flavor result showed that compared to other surimi, P3 surimi had a higher content of total umami and sweet free amino acids, IMP, and lower volatiles content. Besides, 12 discriminatory volatiles (VIP > 1) were identified to distinguish odor profile of three rinsed surimi, and 7, 6, and 6 key odor-active compounds were detected from P1, P2, and P3 surimi, respectively. Sensory evaluation results further confirmed that P3 surimi received the highest scores in all five sensory attributes, yielding superior gel properties and flavor quality.
