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Grass carp (Ctenopharyngodon idellus) is one of the main
freshwater fish species in China. The potential of this fish as
a source of low fat, high protein food has not yet been fully
utilized due to the limited processing, distribution sphere
and storage period. Surimi is a high quality myofibrillar
protein concentrate that obtained from fish muscle, with
high commercial value and extensive application in seafood
production. Therefore, surimi processing is the effective
way to utilize those fish species with low commercial value.
Functional properties such as color and texture are the
major factors responsible for the final acceptance of sur-
imi-based products by consumers. When high quality sur-
imi is the predominant component of a surimi-based
product, the resulting texture tends to be rubbery (Lee,
Wu, & Okada, 1992). Another restriction of surimi prod-
ucts is the oxidation of lipid. Fish lipids are well known
to have a high content of polyunsaturated fatty acids, such
as eicosapentanoic acid (EPA) and docosahexaenoic acid
(DHA) which have health promotion and cardiovascular