Study On Fish Gluten Recipe Optimization And Processing Technology

The objective of this study was to determine effects of three main ingredients of fish gluten(egg, starch and beer) on the gel properties of silver carp surimi.It studied the best formula and the best and the best heating processing of fish gluten which is a surimi product. Fish gluten made by surimi of different types was compared to purchased fish gluten. It will develop high-quality products of fish gluten,and extensive surimi market.The objective of this study was to determine effects of egg white on the TPA,colour,gel strength, expressible water and microstructure of silver carp surimi.These measured values were compared with sensory evaluation.And SDS-polyacrylamide gel electrophoresis(SDS-PAGE) of the surimi gels was used to investigate the corresponding mechanism.The result show that with egg white, the gel properties of silver carp surimi-based product are obviously improved. As the egg white content increased in surimi below 60g/kg,the water binding capacity was increase, and the value of whiteness was also increased(P<0.05). But the egg white of the best gel strength is40g/kg.SDS-PAGE and microstructure results indicate that the performance of silver carp surimi gel was impacted by egg white that may be due to egg white as a binder at work. The optimal concentration of egg white is between 40g/kg and 60g/kg unde the Comprehensive analysis of the silver carp surimi gel.The objective of this study was to determine effects of starch(corn starch and potato starch)on the TPA(Texture Profile Analysis),colour,gel strength, expressible water of silver carp surimi-based product. These measured values were compared with sensory evaluation.And microstructure of the surimi gels was used to investigate the corresponding mechanism.The result show that with the two additives, the gel properties of silver carp surimi-based product are obviously improved.As the starch content increased in surimi, the textural parameters such as hardness, Gumminess,chewiness and gel strength of gels was increased(P<0.05),and the value of whiteness was also increased(P<0.05). And as the starch content increased in surimi,the expressible water was decrease(P<0.05). Summary of all the data of texture profile analysis,colour evaluation,gel strength,expressible water, the optimum amount of starch’s addition is 60g/kg.Surimi gels with potato starch had higher gel quality comparing to those withcorn starch. Surimi gels with potato starch had higher gel strength,Hardness, gumminess,chewiness, whitening and lower expressible water comparing to those with corn starch.The objective of this study was to determine effects of beer on the TPA(Texture Profile Analysis),colour,gel strength, expressible water of silver carp surimi-based product. These measured values were compared with sensory evaluation. The result show that with beer, the gel properties(TPA,colour,gel strength, expressible water) of silver carp surimi-based product are decreased.But the flavor of surimi-based product was improved.Smell soil of freshwater fish was reduced. Although the foaming of beer will reduce the gel performance of surimi,it can improve the expansion. So beer as a main ingredient of fish gluten were studied.Based on single factor experiment, three factors three levels by Box-Behnken condition to make best recipe of fish gluten by response surface analysis.Different taste of different fish gluten was distinguished by electronic tongue. Experimental results show that basic formula silver carp of silver carp surimi-based product fish gluten is that albumen quality concentration8%, potato starch quality concentration7%,and beer quality concentration16%. Analyzed by the electronic tongue, the tastae of fish gluten which add egg white, starch and beer is different compareing with control groups. The effects of potato starch on the taste of fish gluten is little relatively,and the effects of beer on the taste of fish gluten is great relatively.The objective of this study was to determine effects of frying process on fish gluten. Fish gluten were sampled fried in oil that heated to different temperature for different time respectively,and the effects of different frying temperatures and times on the quality of fish gluten were studied. The results showed that higher frying temperature and longer frying time lead to lower moisture content, higher fat content and deeper color,and higher expansion. But the expansion of fish gluten reaches a certain value and then no longer changes. The fillets fried in170℃ for 9mins and 180℃ for 7 min showed the highest sensory scores which were golden color, flavored rich and elastic taste.So the best condition of fish gluten is frying in170 ℃ for9 mins and 180℃ for 7 min.Infrared spectroscopywere employed to characterize four kinds of fish surimi. The results showed that three kinds of surimi in the infrared spectrum is similar. the fat content of silver carp bacon surimi is slightly higher than silver carp surimi.And tilapia belly surimi and other three kinds of surimi is different.The taste of three kinds of surimi is different significantly on the analysis chart of electronic tongue. But three kinds of fish gluent can not on sensory. tilapia belly meat surimi can be distinguished simply on electronic tongue analysis and sensory analysis.