| Surimi is a popular traditional food for chinese consumers, and the raw materialsof traditional surimi production can not meet the consumption needs of the societywith the gradual improvement of the people’s consumption level in recent years, so weergently need to find new materials to replace traditional raw materials of surimi. Thisarticle aims to take Exopalaemon carinicauda as raw materials to produce mincedshrimp product by the plastein produced by protein recombinant. Firstly, basiccomponents of Exopalaemon carinicauda, the composition and character of differentproteins were studied; Secondly, the rinse process and the effect of differentcryoprotectants on preventing protein denaturation were discussed. Finally, wediscussed the process of the synthesis of plastein which is gel agent, and producedbetter shrimp sausage. The main research content and the conclusion are as follows:1. Chemical characteristics of different proteins and the basic components ofExopalaemon carinicauda were studied. The results showed that: the content ofcoarse protein of Exopalaemon carinicauda was17.5%, the fat was4.3%, moisturewas80.4%, ash was0.7%. Exopalaemon carinicauda meat had the maximum amountof salt-soluble proteins, followed by water-soluble protein, matrix protein, andalkali-soluble proteins. Distribute of different proteins were as follows: salt-solubleprotein116-200kDa, water-soluble protein66.4-97.2kDa, alkali-soluble protein97.2-116kDa, insoluble protein200kDa,66.4kDa,44.3kDa. Denaturationtemperature of different proteins were as follow: salt-soluble protein55℃,water-soluble protein42.9℃, alkali-soluble protein52.9℃, insoluble protein52.5℃.2. The chapter studied the effect of different rinse conditions on gel strength andelasticity of the minced shrimp, the results showed that: the highest value of gelstrength and elasticity were obtained in their group when rinsing9min, shrimp:waterratio1:9, CaCl2concentration0.3%. The rinse process obtaining the highest of theweighted value of the gel strength and elastic in orthogonal experiment were as follows: rinse time was7min, water ratio was1:9, CaCl2concentration was0.7%.The change of salt-soluble protein content, Ca2+-ATPase activity, total sulfhydrylcontent, gel strength, pH in shrimp meat with different cryoprotectants such astrehalose, sodium lactate, sorbitol/sucrose on frozen shrimp meat were studied. Theresults showed that: minced shrimp with different cryoprotectants had slightly freeze-denaturation than comparison, and frozen shrimp meat fell down to secondarystandard of Japanese land frozen surimi after third week. Overall, trehalose had betteranti-frozen effect than the two others.3. The chapter studied the effect of temperature, pH, enzyme dosage, the ratio ofwater on enzymatic using amino nitrogen content as an indicator, and the resultsshowed that: The increase of the amino nitrogen content was accompanied by enzymeand substrate concentration increase. Orthogonal experiment showed that theoptimum conditions for enzymatic was water ratio1:1, pH7.5, temperature50℃,enzyme dosage3750U/g（shrimp meat）, and the amino nitrogen content was4.33g/L.As the same time, the chapter also studied the effect of time, pH, temperature on theyield of plastein using itself as an indicator, and the results showed that: With thedecrease of pH and extention of reaction time, plastein yield decreased, andorthogonal experiment obtained that the yield of plastein was19.6%under thecondition that pH4.5, reaction temperature50℃, reaction time24h. The molecularweight of plastein was between95000Da and120000Da detected by highperformance size exclusion chromatography (HPSEC).4. The chapter compared the effect of different additives such as starch, eggwhite, plastein on gel characteristic of minced shrimp with comparison, and theresults showed that egg white had better effect on gel characteristic of minced shrimpthan starch and plastein, and shrimp sausage with better elasticity, taste and flavor wasdeveloped by adding salt, chicken essense, pepper, sugar, starch and plastein. |
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