Study on quality stability of ready-to-eat surimi products during storage process

To ensure the stability of TRE surimi products during storage process, this article investigated the quality changes of surimi products stored at different temperatures after 120 ℃ sterilizing. Two groups were divided and stored under 4 ℃ and30 ℃ respectively.Breaking force, breaking deformation, TPA, WHC, whiteness, SEM and TBA were measured during different storage times, to find out the quality changes of surimi products.The results showed that with the expanding of storage time, the hardness and breaking force of samples increased slightly, while the indexes such as springiness, cohesiveness and breaking deformation didn't have obvious differences.The WHC gradually and especially at 4 ℃.Whiteness values had a gently increase when stored at 4 ℃ and no distinctions observed at 30 ℃. Based on scanning electron microscope result, three-dimensional network of surimi products changed a lot during the storage process, which fibers became much slenderer and broke into small pieces.However, the structures of samples stored at 4 ℃ showed a more ordered and stable properties than 30 ℃. 2-2-thiobarbituric acid ( TBA) content and TVBN of these samples increased with the storage time increasing, but the rising rate was much slower at 4 ℃ storage period, with less fat oxidation and lower decomposition.Thus, low temperature storage temperature could keep the quality stability of surimi products and extend its' shelf-life.