Effects of glycinin basic polypeptide on the textural and physicochemical properties of Scomberomorus niphonius surimi

This study evaluated the effect of glycinin basic polypeptide (GBP) on the qualities of Scomberomorus niphonius surimi (SNS) during a 24-day storage period at 4 degrees C. The effects of GBP on the sensory, physicochemical and microbial properties of SNS were determined during the 24 days of storage. The physicochemical and microbial parameters consisted of pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TSARS) and total viable count (TVC). The results showed GBP markedly (P < 0.05) increased the hardness, springiness, gumminess and chewiness of SNS but had little effect on its cohesiveness and resilience. However, these textural parameters did not obviously change during the period of storage. Compared with the control and 0.2% GBP, the 0.4 and 0.6% GBP treatments effectively retained the whiteness of SNS after 12 days storage. The values of pH, TVB-N, TSARS and TVC of SNS treated with GBP were obviously lower than those of the control, especially at higher GBP doses. The overall acceptability scores of SNS treated with GBP were higher than those of the control. These results indicated GBP improved the textural properties and inhibited the undesirable physicochemical and microbial changes, thus enhancing the qualities and extending the shelf-life of SNS.