FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 89-93.doi: 10.7506/spkx1002-6630-201021020

• Basic Research • Previous Articles     Next Articles

Effect of Rinsing Mode on Modori of Silver Carp Surimi

LIU Ru1,2，QIAN Man1,2，LEI Yue-lei1,2，XIONG Shan-bai1,2,*   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
    2. The Sub Centre (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
  • Received:2010-07-02 Online:2010-11-15 Published:2010-12-29
  • Contact: XIONG Shan-bai E-mail:xiongsb@mail.hzau.edu.cn

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Abstract:

The effect of four rinsing modes (with saline, acid, alkaline or plain waters) on the modori and endogenous protease activity of silver carp surimi was investigated in this work. Modori depended on rinsing solution type. Rinsing with salt water could remove effectively endogenous protease and inhibit modori. Acidic water was not an ideal rinsing solution for the removal of endogenous protease. Rinsing with acidic water resulted in the poorest gel properties due to acidic denaturation of some proteins among these four rinsing modes and therefore, was unsuitable for processing silver carp surimi. In conclusion, modori is closely related to endogenous protease and protein denaturation before heating would augment modori.

Key words: silver carp surimi, rinsing, modori, gel property, endogenous protease

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