Research On The Improvement Of The Quality And Evaluation Of Texture Of Low-value Freshwater Fish Surimi

As silver carp for study, this paper mainly discusses the effect of ozonetreatment，including initial concentration, processing time and temperature，ondeodorization process and the gel strengths of Surimi from silver carp. Through thesingle-factor experiment research the influence of three factors on Surimideodorization process，the gel hardness and flexibility. And on the basis, theoptimal ozone processing conditions was obtained by orthogonal experiments. Theresults show that the best deodorization process and texture characteristics wasproduced under the following conditions: ozone initial concentration is0.96mg/L,temperature10℃for20min.The article discusses the effect of phosphate, sucrose, protein, carrageenan,starch, TG enzymes exogenous additives on surimi gel strength and selects fourfactors of greater impact, adds the four substances to produce fish cakes on thebasis of the basic recipe and establishes four quadratic regression equation,examines the impact of the four factors on the quality of surimi products bydetecting the changes of the gel strength, and ultimately determines the fish cakerecipe. The results show that: the adding of sucrose to Surimi will reduce theperformance of surimi gel; while adding an appropriate amount of phosphate,carrageenan, proteins, starches and TG enzymes can increase surimi gel strength,four factors of greater impact are TG enzyme, egg white protein, phosphate andstarch. The final fish cake recipe is silver carp fish45%,12%fat fat, enzymedosage0.14percent,10.58%egg white dosage, the amount of compound phosphate0.33%, the amount of cassava starch8.92%, salt1.50%,1.50%sugar, cooking wine,0.60%,0.30%white vinegar, ginger,1.80%,0.70%mono-sodium glutamate,karaoke gum0.30%, soy protein isolate2.00%by selecting TG enzyme, egg whiteprotein, phosphate, starch and building four yuan quadratic regression equation andsolvering:The process is improved on the basis of surimi production process, theproduction is impeoved by improving the production process step which includesfillets disinfection to, the type and solubility of the rinse and smasher time, theresults are as follows:(1) The final quality of the surimi use is improved by using a concentration of200mg/L of stable chlorine dioxide, disifecting to the fillets under the conditionthat the time of disifection is eight and ten minutes and the ratio of fillet anddisinfectant is1:5which can kill of effectively more than95%of the filletsmicroorganism.(2) The surimi gel properties can be improved using the same concentration of sodium chloride and calcium chloride compared with the rinsing with water andcalcium chloride has greater influence on it. The gel strength of the surimi gel hasincreased39.4%than water using calcium chloride to rinse while it can increase5.4%using sodium chloride to rinse.(3) The fine filter surimi should be added antifreeze agents and then moldedand packed after rinsing, dehydration. The surimi gel is better with smasher time inten and fifteen minutes.