Abstract:

The present study was executed to select the optimal preservative from different natural antistaling agents to
remove the earthy smell of catfish surimi and inhibit the degradation of its flavor so as to improve the economic value and
safety. Five natural antistaling agents, 0.5% plasma protein, 0.5% fishbone peptide, 10% chitosan + 0.3% tea polyphenol,
12.5% whey protein, and 1% dry yeast + 0.3% glucose, were respectively added to five aliquots of catfish surimi, traypackaged
and refrigerated at 4 ℃. Then, during the refrigeration process, three key time points for pH (starting point,
extreme pH, and pH > 7.0 indicating fish spoilage) were selected for measuring changes in TBARS value and TVB-N value,
and microbial parameters. Results indicated that adding 0.5% fishbone peptide in minced catfish meat could extend the time
to reach the extreme pH. Meanwhile, TVB - N and TBARS values and the total number of bacteria were lower than those in
other groups. Therefore, 0.5% fishbone peptide was the most effective in maintaining the quality of catfish surimi.

Key words: catfish surimi, natural preservation, pH, TBARS value, TVB-N value