The influence of phased rinse under different temperatures on the quality of grass carp surimi gel

In this study, the influence of phased rinse under different temperatures on quality of grass carp surimi gel was studied from the following aspects: the whiteness of surimi gel, gel strength, TPA texture characteristics including hardness, compression work, resilience, recoverable deformation, cohesiveness and chewiness, and water separating proportion of surimi gel. The results indicated that phased rinse under different temperatures evidently improved the whiteness, water holding capacity and gel strength of grass carp surimi gel, and bettered the texture properties of grass carp surimi gel. It can be concluded that phased rinse under different temperatures is a simple and effective method for rinsing surimi.