Studies On Lipid Oxidantion And Its Control Technology Of Surimi Products During Storage And Transportation

China is a great power in aquatic products, import and export volume of aquatic products increasing year by year, including surimi products as new aquatic products gradually had occupied aquatic market, quickly became mainstream consumption of aquatic products. However, due to the special process and its characteristics of nutritions, it could lead to make the quality of surimi products worse during storage and transportation. One of the major constraint associated with the quality of surimi products is the lipid oxidation. The foods lipid anti-oxidation is a fundamental issue that the consumers’ health and food quality. Therefore, our research aimed at the problem of lipid oxidation of surimi products during storage and transportation, the major research work were as follows:This study took the Nemipterus virgatus surimi cake as research materials. Firstly, the basic nutrients(moisture, ash, crude protein, crude fat and fatty acids) of surimi cake were determined. Then the different storage temperatures(255 K, 263 K, 273 K, 277 K, 298 K) of surimi cake lipid oxidation studies found that the significant changed of acid value(AV), peroxide value(POV), carbonyl value(COV) and thiobarbituric acid(TBARS) with temperature increased, especially at 298 K compared to other temperatures was particularly significant(p<0.05), and AV, TBARS still increased in the whole storage period, the trend of the POV and COV changed increased firstly and then decreased. The reaction rate constant k was obtained by the first order reaction kinetics model to the model fitting of the lipid oxidation indices changes of the surimi cake. Then the secondary model fitting was based on the Arrhenius equation. There was the optimal fitting accuracy of TBARS in the first and the secondary model fitting(R2≥0.95). It was established that the shelf life model of the surimi cake to predict, based on the change of TBARS index in different storage conditions. The verification test indicated that the errors between the predicted and measured values are within ±10 %, therefore, we can use this model to predict the shelf life of surimi cake.In order to solve the problem of the surimi cake lipid oxidation to screen the safe and efficient antioxidants to control lipid oxidation of the surimi cake, so as to improve the quality of surimi based products and economic performance, to reduce energy consumption. The antioxidant capacities of the three antioxidants, tea polyphenol extract, rosemary extract and ginger extract included, were compared with TBHQ, respectively. It is mainly based on the anti-oxidantion activity evaluation results including lipid antioxidantion system evaluation results and free radicals scavenging in vitro results, combined with standards for usages of food additives and the price factors of antioxidant. Finally, we selected 0.2 % tea polyphenols for the next research work.By monitoring the lipid oxidation which consists of the conventional physical and chemical indexes(POV, TBARS) and the analysis of volatile compounds(electronic nose(E-nose) analyses and headspace solid-phase micro-extraction and gas chromatographymass spectrometry(HS-SPME-GC-MS) technology) of the presence or absence of 0.2 % tea polyphenols surimi cake during iced storage. The results showed that tea polyphenols could inhibit the primary oxidation production of hydrogen peroxide accumulated and further degraded. The preliminary analyzed by E-nose found that the odor changed apparently of the experimental groups with tea polyphenol response on R(2), R(7), R(6), R(8), R(9) sensors. In order to identify the volatile compounds by HS-SPME-GC-MS further analyzed, the 52 compounds were presented in the volatiles of surimi cake, mainly including aldehydes, alcohols, hydrocarbons, ketones, acids, heterocyclic and amine. This study found that the surimi cake with tea polyphenol had significantly decreased in the content of lipid oxidation product of aldehydes, ketones, alcohols, especially hexanal, 3-nonen-2-one and alcohol. At the same time, it was also found that the tea polyphenols could inhibit the growth of amines, so this study also meant the tea polyphenols had antibacterial activity.This is the first study of the surimi cake lipid oxidation under different storage temperatures, establishing the shelf life prediction model of the surimi cake lipid oxidation. The safe and efficient natural antioxidant tea polyphenols were screened, then antioxidant mechanism of tea polyphenols in the surimi cake was explored. Therefore, it would provide important theoretical reference for studying lipid oxidation of the surimi products, and the actual production.