Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods

Abstract

AbstractTo inhibit the quality deterioration caused by the frozen storage of surimi products, this work investigated the effect of freezing methods, including raw‐freezing‐setting‐heating, raw‐setting‐freezing‐heating, and raw‐setting‐heating‐freezing, on quality changes in surimi gel. The moisture loss, physical–chemical properties, and protein structure conformation of surimi gel derived from Bombay duck (BD) were assessed following frozen storage periods of 20, 40, and 60 days. The findings suggest that the raw‐setting‐heating‐freezing method yielded optimal surimi gel properties with extended frozen storage time. Employing this approach led to a reduction in thawing loss, while cooking loss remained constant. After 60 days of frozen storage, the hardness exhibited an initial increase followed by a subsequent decrease, and water‐holding capacity increased to 68.2%. Notably, the impact on surimi gel during the late stage of frozen storage was more pronounced throughout the formation of ice crystals, resulting in decreased disulfide bond content. Scanning hematoxylin–eosin (HE) staining slices of samples following thawing and heating demonstrated that the raw‐setting‐heating‐freezing method could better resist the effect of ice crystals in frozen storage period on surimi tissue, while the gel on setting process could delay the erosion imposed on by ice crystals during frozen storage. This study provides a scientific foundation for the industrialization on frozen BD surimi products.