Study On Deodorization Of Fishy Odor And Gel Characteristics For Surimi Product

Two key techniques for making grass carp surimi product in this article studied: deodorization and gelation. By the method of experimental analysis, the method of deodorizating the fishy odor and the condition was optimized. Moreover, the gel characteristics of surimi product (fish sausage) was changed through gel-additives and the optimum blending technology.Firstly, the deodorization of fishy odor for surimi was studied. This experiment studied the embedding, adsorpting, extracting, chemic and ferment method to deodorizat the fishy odor for surimi. By the method of experimental analysis, the results showed that the effection is best using the chemic and ferment method together. Various factors influencing fishy order were pH value, yeast percentage, ferment temperature and ferment time. The optimum conditions were as follows: 2.0% yeast, pH value 6.65, heating at the temperature of 35℃for 30 min, pouring 1% citric acid and 0.2% CaCl2 at the same time. After appraisal quality, the surimi product deodorizated quality was good. The quality value were as follows: water content 53.00%, protein content 12.84%, fat content 3.95%, TMA content 0.311×10-6%, springiness 0.887, hardness 4644.268g, chewiness 2924.324.Secondly, the gel characteristics of surimi product were studied. Polyphosphates, corn starch and SPI were chosed as gel-additives. Through the experimental analysis, the result showed that the factors influencing order was polyphosphates percentage, SPI percentage and corn starch percentage. The optimum conditions were as follows: 0.2% polyphosphates, 4% corn starch and 3% SPI. After appraisal quality, the gel characteristics of surimi product with gel-additives was better than the product without gel-additives. The quality value were as follows: water content 57.12%, protein content 12.47%, fat content 3.23%, WHC(water holding capacity) 3.355%, springness 0.890, hardness 3424.491g, chewiness 2099.548, fracturability 6.990g, adhesiveness -78.694g.s, cohesiveness 0.689, gumminess 2359.877, resilience 0.280. Various factors influencing order was salt-blending time, nothing-add-blending time, salt percentage and blending temperature in blending processing of making surimi product using frozen surimi. The optimum conditions were as follows: blending temperature of 6 to l0℃, salt-blending for 2 min, nothing-add-blending for 10 min with 3% salt. The quality value were as follows: water content 53.97%, protein content 12.79%, fat content 3.66%, WHC(water holding capacity) 3.954%, springness 0.876, hardness 5737.885g, chewiness 3610.585, fracturability 9.875g, adhesiveness -61.430g.s, cohesiveness 0.718, gumminess 4119.881, resilience 0.340.