Study On Process Of Preparation And Oxidation Stability Of High Protein Fish Noodle

Fish noodle is a kind of surimi products which popular among consumers. Currently the processing of most commercial fish noodle are small workshop-style. Fish noodle manufacture technology are random and lack of uniform standards, quality of products are uneven. Products have problems of high natural breaking rate, poor texture and serious oxidation, which limited the development of industry of fish noodle. In this paper, the effect of increasing the adding amount of surimi on fish noodle quality was studied. TG enzyme and compound modifier were used in noodle processing to eliminate the adverse effects of high surimi adding amount on fish noodle, improve processing characteristics and quality of high protein fish noodle. Antioxidants were used to improve the oxidative stability of fish noodle. Finally, a kind of high-quality fish noodle with high protein contents, low breaking rate and good oxidation stability, suitable for large-scale industrial production was developed.Farinograph, extensograph and dynamic rheological experiments were used to study the effect of adding amount of surimi on the dough rheological characteristics of fish noodle. The results showed that dough water absorption rate decreased, dough development time and stability time increased, degree of softening decreased and evaluation value increased when adding amount of surimi increased from 30%-50%. Elastic modulus(G’) and viscous modulus(G″) increased with increasing content of surimi in the range of 30%-50% as well. Dough extensibility decreased, extension area and max resistance to extension increased when adding amount of surimi increased from 10%-50%. The influence of surimi to dough characteristics largely due to chemical interactions such as ionic bonds, hydrogen bonds and hydrophobic interactions increased with addition of surimi. The effect of surimi on quality of fish noodle was studied. Experimental results showed that with the increasing amount of surimi,.peak viscosity,.holding viscosity,.final viscosity,. breakdown and setback of noodles decreased while pasting temperature increased. Onset temperature, peak temperature and closed temperature in thermodynamics experiments increased with the addition of surimi, enthalpy decreased at the same time. Noodles with surimi exhibited higher natural breaking rate, lower water absorption and cooking loss. Noodles with surimi displayed higher firmness, springiness and chewiness than noodles without surimi. Surimi can improve color and sensory quality of fish noodle when surimi adding amount in the range of 10%-40%. Considering the nutritional value, texture and sensory quality of fish noodle, addition amount of surimi should be 40%.Farinograph, extensograph and dynamic rheological experiments were used to study the effect of TG enzyme on dough rheological characteristics of fish noodle. The results showed that with the addition of TG enzyme, dough water absorption rate increased, dough development time and stability time increased, degree of softening decreased and evaluation value increased. Addition of TG enzyme promoted a decrease in dough extensibility. Extension area and max resistance to extension increased at the same time. Elastic modulus(G’) and viscous modulus(G″) increased with increasing content of TG enzyme. The SDS-PAGE were used to explore protein interaction of dough of fish noodle. TG enzyme are capable of catalyzing crosslinking reaction of fish protein and gluten protein, enhancing protein network structure of dough and improving dough processing characteristic. Effect of TG enzyme on quality of fish noodle was studied. Experimental results showed that noodles with TG enzyme exhibited higher water absorption and lower natural breaking rate and cooking loss. Peak viscosity,.holding viscosity,.final viscosity,.breakdown and setback of noodles decreased while pasting temperature increased with the addition of TG enzyme. The result of scanning electron microscopy(SEM) showed that the surface of TG enzyme treated noodles appeared more smooth than untreated noodles and the network structure were more stronger. Noodles with TG enzyme displayed higher firmness, springiness and chewiness than noodles without TG enzyme. Sensory evaluation showed that fish noodle with the best sensory quality when TG enzyme used in proportions of 1.0%. Considering the nutritional value, texture and sensory quality of fish noodle, adding amount of TG enzyme should in the range of 0.5%-1.0%.The Box-Behnken experimental design principles and response surface analysis methodology of four levels and three factors were used to determine the influence of compound modifier composition of TG enzymes, gluten, xanthan gum and sodium alginate on the natural breaking rate, cooking loss and sensory score of fish noodles. The results showed that the amount of TG enzymes, gluten, xanthan gum and sodium alginate had a notable impact on natural breaking rate, cooking loss and sensory score of fish noodles. The best ratio of compound modifier was determined with considering the impact of compound modifier on the natural breaking rate, cooking loss and sensory score of fish noodles. The ridge analysis suggested that the noodles should added with 0.87% TG enzymes, 2.11% gluten, 0.21% xanthan gum and 0.22% sodium alginate(With a total mass of flour and surimi as a baseline measurement). Natural breaking rate decreased from 22.64% to 4.97%, cooking loss decreased from 12.37% to 5.91% and sensory score of fish noodles increased from 88.8 to 94.2 with above adding amount of compound modifier. The quality of fish noodle significantly improved.Acid value, peroxide value and TBA value were measured to analysis the rancidity reason of fish noodle during storage and study the effect of antioxidant tea polyphenols and water-soluble rosemary on improving the oxidative stability of fish noodle. Oxidation odor of fish noodle appeared because of the increase of acid value, peroxide value and TBA value of noodle during storage. Added tea polyphenols can effectively reduce acid value, peroxide value and TBA value of fish noodle. There was no significant difference of acid value between the fish noodle with water-soluble rosemary and without water-soluble rosemary, while peroxide value and TBA value significantly lower than fish noodle without water-soluble rosemary. Experimental results showed that tea polyphenols and water-soluble rosemary can delay the oxidative rancidity of fish noodle. Tea polyphenols have better antioxidant capacity than water-soluble rosemary. Added 0.005% tea polyphenols can effectively improve oxidative stability of fish noodle.