Abstract: To delay the deterioration of the quality of composite sturgeon surimi (CSS) with high fat content, prepared by mixing 40% chicken breast meat into non-rinsed sturgeon surimi (NRSS), the gel strength, texture properties, water-holding capacity (WHC), lipid oxidation degree, fatty acid composition and volatile flavor substances of vacuum packaged samples and those added with α-tocopherol were measured during frozen storage. The results indicated that the gel strength, texture properties of CSS were better than those of NRSS. The gel strength of vacuum packaged CSS decreased to a smaller extent compared with all other groups, while it was not significantly different from α-tocopherol treated CSS in hardness and elasticity. Besides, WHC and the percentage of linoleic acid relative to the total fatty acids decreased to a significantly lower extent in vacuum packaged CSS and α-tocopherol treated CSS than in CSS, and the gel structure was uniform, dense and arranged in an orderly manner after 16 weeks of frozen storage. The volatile flavor was dominated by a grassy taste, together with a weak rancid and earthy smell. Thiobarbituric acid reactive substances (TBARS) value increased to a much lower extent in vacuum packaged CSS and α-tocopherol treated CSS than in NRSS after frozen storage for four weeks. After 16 weeks of frozen storage, TBARS value was still significantly lower in vacuum packaged CSS than in the other groups. These results suggested that vacuum packaging and α-tocopherol treatment both could effectively maintain the texture properties of CSS, inhibit lipid oxidation and alleviate quality deterioration.

Key words: composite sturgeon surimi; vacuum packaging; α-tocopherol; frozen storage