Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: comparing gel properties and flavor profiles.

Shucheng Liu, Hongli Yu, Yixuan Wang, Yifang Huang, Yaru Li, Naiyong Xiao

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Shucheng LiuCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Hongli YuCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Yixuan WangCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Yifang HuangCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Yaru LiCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Naiyong XiaoCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The differences in gel properties and flavor of grass carp surimi prepared by three traditional rinsing processes (rinsing with water solution (P1), saline solution (P2), and weak alkaline salt solution (P3)) were analyzed. The gel properties results showed that significantly higher whiteness, gel strength, water-holding capacity, texture (e.g., hardness, gumminess, chewiness, springiness, cohesiveness, and resilience) existed in P3 surimi, followed by P2 and P1 surimi. Flavor result showed that compared to other surimi, P3 surimi had a higher content of total umami and sweet free amino acids, IMP, and lower volatiles content. Besides, 12 discriminatory volatiles (VIP > 1) were identified to distinguish odor profile of three rinsed surimi, and 7, 6, and 6 key odor-active compounds were detected from P1, P2, and P3 surimi, respectively. Sensory evaluation results further confirmed that P3 surimi received the highest scores in all five sensory attributes, yielding superior gel properties and flavor quality.

Indexed as

FlavorGel propertyRinsing processesSurimi

Identifiers

PMID41939934

DOI10.1016/j.fochx.2026.103783

PMCPMC13050110

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