Physico-chemical Changes of Pressurized Grass Carp Surimi during Frozen Storage

Abstract

Abstract: Physico-chemical changes of grass carp surimi treated by ultra-high pressure (UHP) during frozen storage at －18 ℃ were studied by examining salt-soluble protein, pH, water-holding capacity, and total volatile basic nitrogen (TVB-N). The results showed that salt-soluble protein content and water-holding capacity initially increased and then decreased due to increased pressure, and reached the highest level of 155.6 mg/g and 93.9%, respectively at 400 MPa. During frozen storage, salt-soluble protein content, pH and water-holding capacity revealed a decreasing trend; in contrast, TVB-N exhibited an increasing trend.

Key words: ultra-high pressure, grass carp, surimi, frozen storage

CLC Number:

TS254.4

References

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