Study On Abstraction Of Carp Salt-souble Protein Besides Water Holding And Rheological Of Gel

The effect of phosphate on gel water-based and gel strength of salt-soluble protein were studied in this paper. the retention and gel strength of the regression model were established, the gel water-based and the relevancy of the intensity were analysed.Furthermore, the rheological property of salt-soluble protein of fish,chicken and mix-meat were studied also the texture of sausage. This research have three parts in the following:First, the optimization of the extracted process of salt-soluble protein in carp meat. The effect of several process parameters: salt, solid-liquid ratio, pH, time on the lixiviate of salt-soluble protein were examined. Testing showed that the optimum extraction conditions are NaCl(0.5mol/L), pH(6), time(25 hours) and solid-liquid ratio(1:4). In the optimum conditions, the extrzctions concentration of salt-soluble protein was 2.6024g/100g, the ratio of extraction was 80%—85%.Second, application of phosphate in meat products was more widely, and had positive effect in meat texture. In this experiment, the water holding capability and rheological of salt-souble protein gel by adding phosphate were analysised.The regression models were established as follows:Y_w=4.2348Z₁+4.7985Z₂+6.3642Z₃+3.6648Z₁Z₂+0.972Z₁Z₃-3.1248Z₂Z₃-4.3585Y_G'=-807.18Z₁-317.88Z₂-1142.1Z₃+1038.24Z₁Z₂+3139.2Z₁Z₃+574.2 Z₂Z₃+243.71Z₁ = 13/30 ;Z₂ = 2/5;Z3 = 1/6,The maximum Y_w is 0.9538.Z₁ = 247/600 ;Z₂ =1/3;Z3 = 51/200,The maximum Y_G'is 35.0395.For salt-soluble protein, the degree of influence about three phosphate was different. The impact of water holding capability is significant by adding 3-phosphate; adding pyrophosphate reduced the strength of salt-soluble protein gel, but the appropriate proportion of 3-phosphate and sodiumhexametaphosphate may improve the strength of salt-soluble protein gel, and the synergies is significant very much.The change between water holding capability and strength of salt-soluble protein gel was not coincidence. High WHC didn't mean the high gel strength. The final gel strength was determined by the gel strength of 42.1—45.6℃or before. Third,by using the Dynamic Rheometer, we measured the rheological properties of grass carp back meat, chicken breast and mixing salt-soluble protein. We measured the texture of meat intestinum by using Texture Analyser. We got the conclusion in the follwing.G′of grass carp was much lower than G′of chicken breast salt-soluble protein. With chicken breast salt-soluble protein increasing, G′of mixed salt-soluble protein was increase gradually. G′m is larger than G′e, when the mixed protein concluded 75 percent chichen breast and 25 percent grass carp back. By texture testing, the texture of the mixed meat intestinum was improved.