Fingerprint Of Syngnathus, Hippocampus And Mussel

The bionic marine product is a kind of new processed food using marine products asraw materials, and combined with a variety of accessories. It is popular with consumersdue to its low price as well as the good flavor and high nutritional value. Since the processtechnology of minced fish product is laggard in our country, it is of great importance toimprove the quality of bionic marine food through modern food science and refrigerationtechnique. In this research, the water retention capacity of shrimp, the amount ofingredients, the parameters of chopping process and the selection of freezing methodsaimed at improving the quality of bionic marine products were studied. The main resultsare as follows:1. Different water-retaining agents, processing time and compounding technologywere investigated using the rate of impregnation weight increment, thaw weight loss andfried weight loss as water retention index. The effect of water retention capacity on SouthAmerica white shrimp coated with powder was also studied, then the process parameters toimprove the quality of bionic marine product were established: the product was dipped for4h with the concentration of3.5%sodium chloride solution and2.0%sodium phosphatepolymer solution.2. The effect of the quality of the bionic marine food by adding different amount ofingredients and accessories were evaluated.60%chicken,25%pork fat and60%octopustentacles were determined as the optimal adding amounts after series of experiments. Thebest combination of accessories with2%salt,6%soy protein and14%maize starch wasdetermined as well. Using the proportioning in this research, the product will turn out tohave a modest size, with a golden yellow color, neither too hard, nor too soft, elastic,without powder texture, crisp outside the tender inside, and have a delicious taste.3. To enhance the quality of bionic marine food, parameters such as the chopping time,chopping speed and temperature were optimized. In addition, this study compared themerits of double spiral quick-freezing method with slow-freezing method through thefreezing curves, physical and chemical structure changes of the product and microbialcontrol.（1）The optimal conditions of chopping process were achieved through single factorand orthogonal experiment analysis. The results obtained are as follows: the chopping timeis5min, with the speed of1500r/min and at a temperature of12℃.The gel strength of the product can reach1289g.mm and the sensory value is99.1under the optimizedconditions.（2）The results show the characters of bionic marine product utilizing double spiralquick-freezing method are better than the slow-freezing group in terms of water retention,gel strength and sensory evaluation. The Ca2+-ATPase activity improves with the increaseof freezing rate, and the total amount of microorganism is under control as well.4. The HACCP system was applied to the process of bionic marine product. Theprocess of collecting raw materials, individual quick freezing and mental detection weredetermined as critical control points, and then the security monitoring system andrectification measures were established.