Abstract:

This study was designed to explore the effect of ice-temperature storage on the quality of silver carp, grass carp
and common carp surimi. Changes in quality indicators including cooking loss, L* values, water holding capacity, texture
properties and thiobarbituric acid reactive substances (TBARS) value were measured during the ice-temperature storage of
surimi. As the ice-temperature storage time increased, the cooking loss of silver carp surimi fell first then rose, while both
grass carp and common carp surimi indicated a progressive decline in cooking loss. Water holding capacity of all three
surimi samples declined as the ice-temperature storage time increased. The L* values and shearing force of silver carp surimi
declined as the ice-temperature storage proceeded while both grass carp and common carp surimi exhibited fluctuations in
these two parameters. The hardness, springiness, cohesiveness and chewiness of all surimi samples dropped with increasing
ice-temperature storage time. In addition, their shearing forces were significantly different from each other. The hardness,
springiness, cohesiveness and chewiness of silver carp surimi were significantly lower than those of grass carp and common
carp surimi. TBARS values of three surimi samples increased as a response to increased ice-temperature storage time. The
suitable ice-temperature storage duration for silver carp, grass carp and common carp surimi was three weeks.

Key words: ice-temperature storage, surimi, properties