The Research Of Improving The Quality Of Surimi-Based Products

Fish meat contains a large amount of protein and other nutritional ingredients,which is also the main source of protein for daily diet.But the bones of fish bring people much inconvenience.Thus,people often choose surimi-based products except the fresh fish and the frozen fish.With the increasing level of people's lives,customers not only put emphasis on the food taste,but also on the nutritional ingredients of the products.Nowadays,the gels strengthen and whiteness of present surimi-based products can not meet the public's needs.Furthermore, customers emphsize more on the nutritional ingredients of surimi-based products in the market.Thus,the research on improving the quality of surimi-based products and analyzing the nutritional ingredients of them are significant.This paper used wheat starch,potato starch,corn starch,tapioca starch as the study objects,and determined to add higher than 15%of the amount of starch to the optimization process.On this basis,Response Surface Methodology(RSM) analysis was used to optimize the process, with the soy protein and transglutaminase as technique parameters.The RSREG procedure of SAS software was used for the RSM analysis. Furthermore,the paper investigated the nutrient composition of the products,as well as the gel properties of products in frozen storage at -18℃.The results are as follows:1.Adding more than 15%of the amount of starch could effectively improve the gel strength and whiteness.The product with 30%-50% amount of starch had a better taste.The process optimized with orthogonal experiment was as follows:20%of the wheat starch,16%of the corn starch,18%of potato starch.2.Combining the significant analysis result of sensory evaluation with the LSR test results,the best taste value of gel strength of surimi-based products was 4000-4500g * cm.Through the single factor experiment and RSM analysis,the optimal results were obtained when the optimum condition was:starch 39.11%, soybean protein 3.56%,and transglutaminase 1.38U/g fish meat.The model equation between the experimental factors and the response were as follows:Y=10286-326.841X₁-1432.593X₂-1643.662819X₃+4.013897X₁²+3.146 076X₂xX₁+479.06811X₂²+2.382465X₃xX₁-4.734848X₃xX₂+217.147173 X₃²3.The gel strength,whiteness and taste experiments proved that the quality and the taste of the new surimi-based product obtained in this paper were superior to traditional surimi-based products.By the environmental scanning electron microscope,it was found that the optimized structure of the surimi-based products was more compact and less empty.4.The composition of the new surimi-based products was analyzed and found to be as follows:water content of 65.37%;ash content of 7.33%; crude protein content of 6.23%;crude fat content of 2.49%;the fatty acids contained about 50%unsaturated fatty acid and was rich in DHA and EPA; the cholesterol content was 0.11mg/g;sugar content was 30.02mg/g;total dietary fiber was 0.89%;Ca²⁺ content was 39.67μg/g;the total carbohydrates was 18.58%;the total energy was 5.16KJ/g.5.Surimi-based products were put in frozen storage -18℃conditions for 12 weeks,the salt-soluble protein and Ca(2+)-ATPase activity followed by a decrease of 92%and 100%respectively,while the disulfide content increased by 241%.The breaking force,deformation and gel strength of the surimi-based products followed by a decrease of 24%,20%and 38% respectively.