Quality of Silver Carp (Hypophthalmichthys molitrix) Surimi Rinsed Using Different Methods
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Abstract:
To reduce water consumption from rinsing surimi, the effects of four different rinsing methods on the quality (e.g., texture and flavor) of silver carp (Hypophthalmichthys molitrix) surimi were investigated. The four rinsing methods, which were all designed to reduce the number of rinses by one time, were chitosan solution + tap water, chitosan solution + salt water, chitosan solution + ozone water, and tap water + ozone water. A control group of tap water + tap water was also included. Consequently, rinsing with chitosan solution + tap water and tap water + ozone water resulted in surimi yields of 21.78% and 21.26%, respectively, which were higher than that of the control group (19.21%). Among the four proposed methods tested, rinsing with chitosan solution + ozone water gave the whitest surimi, whereas rinsing with tap water + ozone water led to the highest surimi gel strength. According to the radar plots from the electronic nose analysis, the surimi samples rinsed with chitosan solution + tap water, chitosan solution + ozone water, and chitosan solution + salt water had much lower T70/2 (aromatic compounds) response values than the samples rinsed with tap water + tap water (control group) and tap water + ozone water. In summary, among the four methods studied, rinsing with tap water + ozone water could effectively improve the quality and flavor of surimi. Additionally, only two rinses were needed, which would reduce water consumption by approximately ⅓ compared with rinsing three times (the traditional approach).
