原漿魚糜凝膠凍藏過程中的品質(zhì)變化規(guī)律

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Abstract： This study prepared surimi gels from raw （unwashed） surimi and twice-washed surimi bya two-stage heating process andevaluatedtheirqualitychanges during frozen storage in terms of puncturecharacteristics，texture properties， color，carbonylcontent，lipoxygenaseactivityperoxidevalue （OV），thiobarbituricacid reactive substanes （TBARS）value， andensoryscores.Theresults showed thatthe puncturecharacteristics，texture properties，brightnessvalue，whiteness， lipoxygenaseactivity，andsensoryscoresofrawsurimi gelandtwice-washedsurimigel weredecreasedsignificantlythroughout the whole storage period （P<0.05 ），while the carbonyl content，POV，and TBARSvalue were significantly increased 1 （P<0.05） .Compared with twice-washed surimi gel，rawsurimi gelshowed greaterchanges inalltested indicators，afaster rate of qualitydeterioration，and worse texture properties，butits tastescorewashigher thanthatof twice-washed surimi gel.To sumup，freshrawsurimi gel hasgoodflavorand delicious taste，butitis not suitable forlong-termfrozen storage; instead， it should be processed and sold on the spot.

Keywords： raw surimi gel; frozen storage;quality changes; lipid oxidation; protein oxidation

DOI：10.7506/rlyj1001-8123-20250207-031

中圖分類號(hào)：TS254.4 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）08-0010-06

引文格式：

蘇兆新，楊慧芳，高漢樸，等.原漿魚糜凝膠凍藏過程中的品質(zhì)變化規(guī)律[J].肉類研究，2025，39（8）：10-15.DOI：10.7506/

rlyj1001-8123-20250207-031. http：//www.rlyj.net.cn

SU Zhaoxin，YANG Huifang， GAO Hanpu，etal. Quality changes ofrawsurimi gel during frozen storage[J].Meat Research，

2025，39（8）： 10-15. DO1：10.7506/rlyj1001-8123-20250207-031. http：//www.rlyj.net.cn

收口期：2025-02-07

基金項(xiàng)目：國家現(xiàn)代農(nóng)業(yè)（大宗淡水魚）產(chǎn)業(yè)技術(shù)體系建設(shè)專項(xiàng)（CARS-45）；湖北省重點(diǎn)研發(fā)計(jì)劃項(xiàng)目（2023BBB137）

第一作者簡介：蘇兆新（1999—）（ORCID：009-0007-1510-6026），男，碩士研究生，研究方向?yàn)樗a(chǎn)品加工及貯藏。（剩余13886字）