Effect of ε-Polylysine on Quality Change of Fresh Spanish Mackerel Surimi during Cold Storage
To investigate the effect of ε-polylysine(ε-PL)on the quality change of Spanish mackerel(Scomberomorus niphonius)surimi during cold storage,the oxidation indexes,microbiological indexes and quality indexes of Spanish mackerel surimi with ε-PL were measured after storage for 1,2,3,5,7 days at 4℃in this experiment.The results showed that the combined quality of the control surimi samples decreased significantly during cold storage with the total sulfhydryl content increasing rapidly,the malondialdehyde con-tent decreasing rapidly,and the total number of colonies exceeding the standard on the 5th day of cold storage.The addition of ε-PL(especially at 0.03％)effectively inhibited the oxidation of proteins and fats,and ex-tended the secondary freshness retention period of fresh Spanish mackerel surimi by 5 days and the shelf-life by 2 days,as well as improved the whiteness of the surimi products.However,the excessive addition of ε-PL had some negative effects on gel strength,water holding capacity,hardness and chewiness of the surimi products.These results could provide some theoretical references for extending the shelf-life of fresh Spanish mackerel surimi and controlling the quality of surimi products under refrigerated conditions.
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