Impact of ultrasonic-assisted rinsing on quality of Channel Catfish surimi: focusing on the gel properties and odor profile.

The effects of ultrasonic-assisted rinsing (UAR) processes on the gel properties and odor profiles of Channel Catfish surimi were investigated, with traditional single water rinsing processes (TR1) as a control. Compared with the TR1 surimi, significantly higher the water holding capacity, gel strength, hardness, gumminess, chewiness, storage and loss modulus existed in UAR surimi, and have a maximum value at the 10 min of UAR process. Significant differences in whole odor characteristic between TR1 and UAR surimi. 22 volatiles identified in all surimi, including 8 aldehydes, 3 ketones, 7 alcohols, and 4 esters. With the UAR time increased, the most aldehyde and alcohol level in UAR surimi were gradually reduced. Compared with TR1 surimi, the sensory intensity of earthy, mushroom, fishy, grassy, and fatty odor in UAR30 surimi were reduced by 23.33 %, 26.32 %, 23.44 %, 8.11 %, and 36.06 %, respectively, demonstrating that UAR can reduce off-fishy odor of Channel Catfish surimi.