Study On The Optimization Of The Factors Of Craft And Supplementary Materials And Preservation Of Traditional Fish-Cake

Fish-cake is one of the traditional surimi-based products in China,which known as a low fat,high protein and tasty food,has not yet been fully utilized due to the limited processing,distribution sphere and storage period.The fish-cake made from Silver Carp,one of those fish species with low commercial value,and the correlative influences of the factors of craft and supplementary materials on gelling and hygienics quality were evaluated by sensory evaluation,color,texture,expressible water and microbial indicators.The main object of this study was to search for effective indicators of decomposition and technical parameters.Six preservatives were applied in fish-cake.And three of them were found out to inhibit microbiology effectively.Accordingly,concentrations of these preservatives decided.Results summarized as following:1.Through single factor experiment and orthogonal experiment,the influence of the factors of craft and supplementary materials on the gel characteristic of fish cake from Silver Carp's frittered meat was studied according to sensory evaluation,color, texture.The results showed that the primary and secondary order of influence of several main supplementary materials on gel characteristic of Silver Carp was that salt was the first,and corn starch was the second,and pig fat was the third,and egg white was last.To enhance quality of fish-cake,the optimal dosage of supplementary materials is that salt(2.5%) and corn starch(4%) and pig fat(4%) and egg white(4%) respectively.The results also showed that the primary and secondary order of influence of several main crafts on fish-cake of Silver Carp was that method of heating was the first,and the time of chopping and mixing was the second,and the method of washing was last.To enhance quality of fish-cake,the optimal parameter of several main craft is that method of heating(time for steaming(20min)) and the time of chopping and mixing(20min) the method of washing(Method a) respectively.2.Mixed phosphates(Sodium tripolyphosphate:Sodium pyrophosphate: Sodium Hexametaphosphate was 2:2:1) and Carboxymethyl modificated polysaccharide of Pporia Cocos were applied to fish-cake to study the water holding effects and other qualities.The rusults indicated that added mixed phosphates 0.3% and 0.5%Carboxymethyl modificated polysaccharide of Pporia Cocos to fish-cake, the result show the best for water holding effects and other qualities.3.Addition with 0.3%mixed phosphates combined the optimal dosage of supplementary materials and the optimal parameter of several main crafts to made fish-cake from Silver Carp to study the qualities.The result indicated that:sensory evaluation,expressible water,hardness,springiness,cohesiveness,chewiness, adhesiveness increased,while Whiteness decreased compared with the fish-cake buy from supermarket X.but all qualities are better than the fish-cake made from the initial dosage of supplementary materials and parameter of several main crafts and the fish-cake buy from food market X.4.Method of packing was studied according to sensory evaluation,color, texture.The results indicated that packing before heating is More conducive to Preservation.and the sensory evaluation,hardness,springiness,cohesiveness, chewiness,adhesiveness increased.5.Six preservatives were applied in fish-cake,and three of them were found out to inhibit microbiology effectively.Nisin,ε-Polylysine and potassium sorbate were selected in three factors quadratic current rotation revolving.Mathematic model (Regression Equation) of the antisepsis effect was constructed which could show the real prediction.The best combination was Nisin 0.023～0.034%,ε-Polylysine 0.022～0.028%and potassium sorbate 0.04～0.06%respectively.Result of valedictory experiment showed that total colonies was not more than 4.8×10~4 cfu/g at 11 weeks storage time(-4℃),which made the shelf life 10 weeks longer.