Abstract:

This study analyzed the effect of rinsing water with different concentrations (0.01%, 0.05%, 0.10%, and 0.20%)
of VB1 on the quality of silver carp surimi during refrigeration at 4 ℃. The results showed that after being rinsed, the
pH values of surimi in all the other treatments except the 0.20% VB1 group were between 6.5 and 7.5, the whiteness was
significantly similar to that of the control group without VB1 (P ＞ 0.05), and all the three treatments had the nature odor of
fish without bitterness. At the same time, the total sulfhydryl (TSH) content and Ca2+-ATPase (CA) activity of surimi protein
in each treatment group were very significantly (P ＜ 0.01) higher than those of the control group at 4 ℃ on day 0, and
protein surface hydrophobicity (PSH) was significantly (0.05 ＞ P ＞ 0.01) or highly significantly (P ＜ 0.01) lower than
that of the control group. During refrigerated storage, TSH content and CA activity decreased gradually, and their levels in
the treatment groups were significantly (0.05 ＞ P ＞ 0.01) or highly significantly (P ＜ 0.01) higher than those observed
for the control group on day 6. Additionally, PSH displayed an increasing tendency, and on day 6, the PSH values of the
other treatment groups except the 0.01% VB1 group were significantly lower than that of the control group (0.05 ＞ P ＞
0.01). Thiobarbituric acid (TBA) values in all groups were not significantly changed from day 0 to 4 during refrigeration
(P ＞ 0.05), but was increased significantly on day 6 (0.05 ＞ P ＞ 0.01), reaching a significantly higher level in the control
group compared with the treatment groups (P ＜ 0.01). These results suggested that VB1 might protect surimi protein from
being oxidized during rinsing and refrigeration and slow down the quality deterioration. Meantime, it was concluded that the
ringing water containing 0.10% VB1 is appropriate for washing silver carp suimi.

Key words: vitamin B1, silver carp surimi, rinsing, refrigeration, antioxidant