Quality Change and Oxidation Reaction of the Mirror Carp Surimi Sausage during the Storage

Change of quality and oxidation characteristics of the fermented mirror carp surimi sausage during storage were studied by selecting the storage temperature of 4 ℃ and-18 ℃. The pH,moisture content,color,sensory quality,TBARS and TVB-N were measured during 90 d and 180 d,respectively,at 4 ℃ and-18 ℃. Results showed that the pH value of the fermented mirror carp surimi sausage at-18 ℃ was consistently lower than that of the surimi sausage at 4 ℃ for 90 d. More obvious advantages of the surimi sausage at-18 ℃ were observed such as the moisture content and whiteness. TBARS and TVB-N of surimi sausage at-18 ℃ increased from 1.6 mg/100 g and 18 mg/100 g to 2.46,20.65 mg/100 g during 90 d,but always lower than that at 4 ℃ with significant differences(p<0.05). The lower temperature of-18 ℃ showed more advantages to preserve the taste,state and other sensory qualities of the fermented mirror carp surimi sausage. After a comprehensive assessment,the fermented carp surimi sausage at-18 ℃ can maintain its good quality and slow down the oxidation process compared with that at 4 ℃.