Studies On Key Technology Of Silver Carp Surimi Products Processing And Hydrolysis Of Siver Carp Viscera By Proteinase

Silver Carp is the most abundant fresh water fish in China, which was as many as Pacific Pollock that was the main raw material of Surimi Products in the world. How to utilize the abundant Silver Carp resources became the key problem to processing industrialization. It is a better way to process Silver Carp meat into Surimi Products. Due to the disadvantage of fresh water fish, Silver Carp belong to the kind of fish which was very hard to suwari and easy to modori. It became the focus about Silver Carp that how to increase its Jelly Strength and improve the surimi products' quality. Relative to the sea fish, fresh water fish had a low rate of meat obtaining, so there are lots of offal after slaughtered. How to efficiently utilize these offal became an important factor that obstructs the processing industrialization of Silver Carp.Heating was the most important technics during the springiness formation of the Surimi Products. Due to the bad gel characteristics and quality of Silver Carp Surimi, effects of different heating temperature and time on Jelly Strength were studied, in the end the optimal heating temperature and time were selected. Many kinds of additives effected the gel character of Silver Carp Surimi Products such as starch, soy protein isolated(SPI), egg white, transglutaminase and so on. Effects of these additives on the Silver Carp Surimi were studied and the optimal concentration of them were got. Because of the high content of protein in Silver Carp viscera, the double enzymes sequence hydrolyzed method was applied. The optimal hydrolyzing conditions were selected and the amino acid component of the Hydrolysis Animal Protein(HAP) were tested.The effects on the gel character of Silver Carp Surimi of two steps heating are significantly better than one step one. The results showed that the two steps heating is more suitable for Silver Carp Surimi. The Silver Carp Surimi Products, which were heated at 40℃ for 60 minutes firstly, then at 85℃ for 30 minutes had highest hardness, elasticity and Jelly Strength.The study results showed that Potato Starch was the best additives among Potato Starch, Wheat Starch, Corn Starch and Sticky Rice Starch, and so did TGAK among three kinds of transglutaminase: TGB, TGAK and TGK. The optimal concentration of these additives were determined as follows: Potato Starch 8%; SPI 5%; Egg White 10%; TGAK 0.3%.Protamex, Flavourzyme and Neutrase are the three optional proteinase in the hydrolysis reaction, which is taken by double enzymes sequence hydrolyzed method. The optimal hydrolysis condition, based on 5% NaCl, was: ProtamexE/S= 1.80AU/kg, T=55℃, t=3h; FlavourzymeE/S=1000LAPU/kg, T=55℃, t=4h; NeutraseE/S=0.9AU/kg, T=55℃, t=3h. The result of amino acid analysis of HAP product shows that it is a good additive.