Abstract:

In order to develop ready-to-use surimi products with cold preservation, the effects of acidification conditions
(temperature and time), pasteurization conditions and glucono-δ-lactone (GDL) concentration on gel properties of
Pagrosomus major surimi were investigated. The results indicated that the highest values of breaking force, breaking
distance and gel strength of surimi gel were obtained, which were 524.23 g, 1.019 7 cm and 534.26 g·cm, respectively, when
the acidification was conducted at 35 ℃ for 1.5 h; the heating teatment was conducted at 68 ℃ for 45 min to ensure that fish
sausages meet the hygienic standards of food safety. At the same time, the surimi gel could also have better quality. As GDL
concentration went up, breaking force, gel strength and whiteness of surimi gel rose, while the water-holding capacity fell.
The orthogonal array method was used to select the optimal conditions for acidificaiton as GDL concentration of 2.10%,
acidification temperature of 35 ℃ and acidification time of 2.0 h.

Key words: glucono-δ-lactone, acidification, gel, surimi