Effect of Different Rinsing Conditions on Gel Quality of Surimi
In order to study the effects of different rinsing conditions on the quality of surimi gel,the grass carp meat was used as the test material,the effects of five rinsing conditions(two water washing,three water washing,water+0.1％perilla extract,water+0.3％perilla extract,water+0.5％perilla extract)on the whiteness,water holding capacity,texture,TVB-N(Total volatile basic nitrogen)value,pH value and sensory evaluation of surimi gel were studied.The results showed that the water holding capacity of surimi gel rinsed with water+0.3％perilla extract was the highest,and the cooking loss rate was the lowest.Under this condition,the hardness of surimi gel was increased to 1459.18 g,and the strength of gel was increased to 226 g·cm,which improved the quality of surimi gel better.At the same time,rinsing surimi with perilla extract could also stabilize the sample pH value and reduce TVB-N value.Conclusion:Rinsing with water+0.3％perilla extract can effectively improve the quality of surimi gel,and can reduce the water consumption of rinsing compared with the traditional three times of water rinsing.
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