The Study Of The Key Technologies Of Silver Carp Surimi

The technologies, such as rinsing, blending, heating and additives of the silver carpsurimi are researched. And this paper covers the following four parts:1. Take gel strength, texture characteristics, water-retention rate and sensory test asindexes, the research studies the process of rinsing by single factor experiments andorthogonal tests. The conclusions are that the best rinsing conditions to obtain thesurimi which has high gel strength are:1g/100mL calcium chloride,-2℃,6min;while for the high hardness surimi that conditions are:1g/100mL calcium chloride,-2℃,4min; and for the high viscosity and high chewiness surimi that both are:2g/100mL calcium chloride,0℃,6min. The optimization rinsing conditions of silvercarp surimi are that:1g/100mL calcium chloride,0℃,6min.2. The effects of blending on silver carp surimi are studied. The best conditions ofblending for the fresh silver carp surimi are that: salt free blending time is4min,salt-blending time is4min, the addition of salt is3%, the temperature of blending is0℃. At the same time, the optimization blending conditions for frozen silver carpsurimi are that: salt free blending time is6min, salt-blending time is6min, theaddition of salt is4%, the temperature of blending is2℃.3. The heating technology is discussed in this research. The results of the singlefactor experiments which use gel strength as index are that the temperature zones ofmodori between the fresh silver carp surimi and the frozen silver carp surimi are quitedifferent, which the former is54～67℃, but the latter is52～72℃. And thesuitable technology to produce the silver carp surimi is two-courses heating, ratherthan one-course heating. The best conditions of two-courses water-bath heating for thefresh surimi are: the former is in water at30℃, for1.5h; the letter is in water at85℃, for40min. And for the frozen surimi that conditions are: the former is in water at30℃, for1h; the letter is in water at85℃, for40min. The research also find thatthere are lots of benefits of using the microwave in the compound-heating. At thesame time, the best conditions of compound-heating for fresh silver carp surimi are: the former is in water at30℃, for1.5h; the letter was in median gear (20W/gsurimi) by microwave, for40s. And for the frozen surimi, that conditions are: theformer is in water at35℃, for2h; the letter was in high gear (40W/g surimi) bymicrowave, for50s.4. The effect of various additives on silver carp surimi are studied. The single factorexperiments which find that the gel strength modified additives that marine fishcommonly using are not all suitable for the silver carp surimi, and different additivesshow different effects on the silver carp surimi. The sequences of the improving effectof different starches are that: potato starches are the best, the latter are corn starchesand wheat starches; and the modified starches also show different improving effects:the hydropropylated starches are the best, the latter are cross-linked starches andacetylated starches. The other additives which also are suitable for the silver carpsurimi are ovalbumin, soy proteins and carrageenan. The best formula for additives infresh silver carp surimi is: hydropropylated potato starch10%, soy proteins10%,carrageenan8%, ovalbumin0.2%; while for the frozen surimi that is:hydropropylated potato starch8%, soy proteins8%, carrageenan6%, ovalbumin0.2%.