Abstract:The effects of different types of polysaccharides on the quality characteristics of the surimi from Schizothorax prenanti were studied.Konjac glucomannan（KGM）,Lycium barbarum polysaccharide（LBP）,yeast beta glucan（YG）were added to the surimi at 1% to prepare mixed surimi samples.The edible quality,lipid oxidation,and protein oxidation indicators of the samples stored for different time periods were measured.The results showed that compared with the blank group,the addition of KGM reduced the cooking loss（P<0.05）,the thawing loss,and the water loss during storage,while enhancing the emulsification stability of surimi.The addition of YG improved the hardness,elasticity,chewiness,and adhesion of surimi（P<0.05）,effectively improved the denseness and homogeneity of the three-dimensional network structure of the surimi gel,and increased the protein solubility and prevented the protein oxidation of surimi.The addition of LBP enhanced the storage modulus G′ and loss modulus G″ of surimi,which contributed to the better viscosity and elasticity,thereby improving the quality of the surimi gel.In conclusion,the addition of the three types of polysaccharides optimized the quality of surimi during storage to varying degrees.