Study On The Production Of Recombinant Shrimp With The Chinese Shrimp Processing By-products

For the highlight issues of aquatic products processing industry by-productsutilization, such as the lack of core competitiveness and the weekness processingtechnology, in this study, the by-products from processing of Chinese shrimp was used asthe research materials which was aided with TG and non-meat protein additive, toinvestigate the processing conditions. We study the key technologies research about therecombinant shrimp processing through the response surface method and orthogonalmethod, to optimize reorganization shrimp recipe and conditions, improve the quality oftheir products and the added value of products, and to approach or reach the same sensoryand functional characteristics of natural shrimp. With the above optimization anddetermined recombinant shrimp processing technologies to produce recombinant shrimpproduction.In this study, the relative sensory indicators, a comprehensive nutritional analysis anda nutritional evaluation were investigated. In order to accurately predict the shelf lifeaccording to the storage environment to meet the industry and storage demand, the qualitychanges of recombinant shrimp physical, such as chemical properties, microbiologicalcomposition and sensory evaluation, were ascertained during storage period. The Arrheniuskinetic equation between rate constant of TVB-N and storage temperature, the first orderkinetic equation between TVB-N and storage time were established to predict qualitychange of recombinant shrimp and shelf life during storage for any given temperature-timeprofile. The results showed that:1. The optimization of the best processing recipe about recombinant shrimp. In orderto investigate the reorganization of the restructuring shrimp, in this study, through singlefactor experiment and response surface methodology, to explored the impact of TG, soyprotein isolate, casein, salt and compound phosphate on products quality, to establish amathematical model of chewiness and between various factors.The multiple regressionequation wasY=26.71+2.36A+1.92B+1.45C+0.11D+1.22A B-0.65A C+0.07A D-1.06B C-0.47B D-0.10C D-2.70A2-1.92B2-1.98C2-1.53D2, R2of the model was99.06%, then the derivative equation to calculatethe extremum, getting process formulation:TG was1.8%, soy protein isolate was3.7%, sodium caseinate was3.1%, salt was1.5%. Inorder to verify the accuracy of the predictions of this model, the test was repeated threetimes under optimal processing recipe, and the average of chewiness about recombinantshrimp was27.84mJ with the theoretical prediction relative error less than1%, indicatingthat the process parameters in the model predictions and actual values goodness of fit wasvery good, further illustrating the response surface method was applicable to analysis, optimizate and forecaste the processing recipe of recombinant shrimp.2. The optimization of the best processing conditions about recombinant shrimp. Inorder to investigate the reorganization of the restructuring shrimp, the study explored theimpact of the reaction temperature, reaction time, cooked temperature and cooked time onthe quality, through single factor experiment, and used orthogonal to establish of chewinessand between various factors.Then it got the result of orthogonal with range analysis andsignificance analysis of variance in SPSS software. Four factors had significantly effect onthe reorganization of the restructuring shrimp products (p<0.01), and the role of thestrength of the order was A (reaction temperature of TG)>B (reaction time ofTG)>C(cooked temperature)>D(cooked time), the best process conditions: reactiontemperature of TG was45℃, reaction time of TG was3.0h, cooked temperature was90℃, cooked time was20min. Finally, under this condition, the recombinant shrimp ofchewiness was28.46mJ, illustrating the orthogonal method was applicable to optimizatethe processing conditions of recombinant shrimp.And it provided theoretical support forindustrial production.3. In this study，general nutrients（pH, moisture,water activity, springiness, hardness,chewiness, color, sensory evaluation, crude protein, crude fat and crude ash）, amino acidsas well as vitamines in recombinant shrimp were investigated．The examination resultsshowed that the content of pH, moisture, water activity (Aw), springiness, hardness,chewiness, color, sensory evaluation, crude protein, crude fat and crude ash in recombinantshrimp were6.70,53.67%,0.944,3.05mm,18.638N,28.17mJ,4.23,4.50,37.29%,2.94%,3.41%, respectively．In the sample, the total content of amino acids（TAA）was36.98%;the contents ofessential amino acids（EAA）was19.95%,and the ratio of EAA to nonessential aminoacids(EAA/NEAA) and to TAA(EAA/TAA) were71.63%and41.74%, respectively;recombinant shrimp was an important source of threonine, valine, methionine, isoleucine,leucine and lysine; the content of flavor amino acids（FAA）was13.47%and the ratio ofFAA to TAA（WFAA/WTAA）was36.44%．The constitutional rate of the essential aminoacids could meet the World Health Organization/the Food and Agriculture Organization ofUnited Nations（WHO/FAO）Standard,and the contents of VB2and VE in vitamins wererich, which showed that the recombinant shrimp was more balanced nutrition and higherquality than other food. To sum up, recombinant shrimp was a low fat, high protein, highnutrition, delicious taste of the new shrimp products to meet the demand of nutrition,health and delicious for consumer.4. The recombinant shrimp stored at30℃,35℃and40℃were studied in the currentstudy. The changes in the quality of recombinan shrimp during storage, such as pH,moisture, water activity (Aw), springiness, hardness, chewiness, color, total volatile basenitrogen (TVB-N), microbiological composition and sensory evaluation were investigatedduring storage. The examination results showed that an increase in storage temperatureresulted in the faster decrease in the quality of recombinan shrimp and a shorter shelf life.The shelf lives of recombinan shrimp stored at4,15,20,25,30,35and40℃were1352.8,362.4,205.7,119,70.1,42and25.6d, respectively.5. The study established the prediction model of shelf life about recombinant shrimpbetween TVB-N utilization rate of change constant (k) Arrhenius equation and Storage Temperature (T) and the first-order kinetics between TVB-N and storage time, as follows:In actual production, we could estimate the third parameter through this model when determined any two parameters of the storage temperature, storage time and TVB-N content. So this model predicted changes in quality during storage and shelf life, and provided a theoretical basis for industrial production.The prevision shelf lives of recombinan shrimp stored at4,15,20,25,30,35and40℃were1352.8,362.4,205.7,119,70.1,42and25.6d, respectively.