Effect Of High-temperature Treatment On The Properties Of Surimi

The most important development direction of the surimi production and processing is to developed casual surimi food.Based on the reasearch of the product properties of AB grade commercial surimi subjected to 105 ?~125?treatment,such as gel texture,water holding capacity,brightness and so on.The properties of acetate cassava starch-containing surimi gels,wheat gluten-containing surimi gels,food colloid-containing surimi gels which have been heated by105?,110?,115?,120?,125?were compared with the original surimi gel for provide some technical support of leisure surimi foods' production and processing.The main contents and results are as follows:Use anti-pressure high-temperature autoclaves to provide the respectively heat treatment surroundings(105?,110?,115?,120?,125?)in 15 minutes to the surimi gel which have been heated in two-stage,simulate the anti-pressure high-temperature sterilization in processing.Foucs on the changes of the heat-treated surimi gel's textural properties,water-holding capacity,whiteness,the protein inside the gel.The results indicated that with the increase of heat treatment temperature,the degree of deterioration of surimi gel increased,hardness,cohesiveness,water-retention properties,whiteness has decreased to some extent,when the heat treatment temperature is higher than 115?,surimi's hardness,cohesiveness,water-retention properties,whiteness has dramatic decline.SDS-PAGE results the myosin heavy chain(MHC)in the gel almost all degradation after treatment above 115?,actin content also dropped dramatically.It's proved after a heat treatment the three-dimensional network structure of the Gel inside was seriously damaged on the other side.Based on the blank gel properties' change after heat treatment.Add different accessories to surimi,research on the effect of heat treatment accessories gel properties.Different concentrations(1%,2%,3%,4%,5%)of tapioca starch added into surimi,prepared tapioca starch-Gel,adding different concentrations(1%,2%,3%,4%,5%)of wheat protein,wheat protein-Gel was obtained,add complex food gum(carrageenan: konjac gum: locust bean gum = 5:4: 1,4: 4: 2,4.5: 4.5: 1)preparing a food gum-surimi composite Gel.Determinate the effect of the heat treatment gel's product properties' change with adding different amount of tapioca starch,wheat starch,different formulations of composite plastic food gum,compared with the control group.The results indicated that the tapioca starch-gel with heat treatment temperature,the compositegel's hardness,water holding capacity and whiteness still decline,but was significantly lower than the blank gel.Tapioca starch could significantly inhibit the heat treatment caused deterioration of surimi and when it been added in 4%,the after heat treatment tapioca starch-gel got the best product properties.The resulting wheat protein-gel's textural properties,water retention properties has significantly improved,within concentration from 1% to 5%,with the increasing amount of wheat protein,the gel's thermal stability continues to be stronger.The results of the gum complex showed that carrageenan: konjac gum: locust bean gum = 4.5: 4.5: 1,the textural properties of the composite gel optimal,added the composite gel by 0.8% into the surimi,significantly improves the water capacity and textural properties which reflected in the increase of the gel's hardness.Make textural properties,water holding capacity,whiteness as responses,based on the single factor experiments,using response surface method to optimize the heat treatment gel.Resulted as when the heat treatment temperature was 114?,4% tapioca starch dosage,6.9% wheat protein dosage,0.6% Food Gum dosage,the composite gel's hardness,cohesiveness,water holding capacity and white degree can achieve integrated optimal level.Verification experiment shows the response surface analysis is reliable.