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. • Surimi rinsing with weak alkaline saline solution had better gel properties and flavor. • 7 aromatic active compounds were identified from three traditional rinsed surimi. • 12 discriminatory volatiles were identified to distinguish three rinsed surimi aromas.
Liu et al. (Sun,) studied this question.