Study On The Quality Characteristic Of Mushroom Fish Balls And Its Application

Letinous edodes,also known as mushrooms,Hericium,is Pleurotaceae plants for mushroom fruiting.Letinous edodes has high nutritional value,which is rich in Lentin high nutritional value,rich in polysaccharides,dietary fiber,vitamins and amino acids and other bioactive substances.In this subject,mushrooms and fish were used as the main raw materials to research the effects of different quality mushrooms on the characteristics of mushrooms,the optimization of the process formula,the quality change of the mushroom fish pills in the storage process and the application of the HACCP quality management system in the mushroom fish balls production process.The subject provides certain theoretical basis and scientific guidance for the production of high quality,high nutrition fish ball.1.Analysis of influence of different letinous edodes dosage on the quality characteristics of letinous edodes fish ball(such as color,pH value,sensory quality,rheological properties,texture,gel strength,),determine the optimal quantity and quality characteristics of letinous edodes add index;The results show that on the based formula,the 5%letinous edodes addition can improve the gel strength and sensory quality of the fish;letinous edodes research on the rheological properties of surimi surimi showed that letinous edodes was pseudoplastic fluid in non Newtonian fluid;viscosity of surimi decreased rapidly along with the increase of shear rate,shear thinning behavior exists;as surimi high-speed shear deformation,the structure restoring force affected by the addition amount of the letinous edodes:different added amount of letinous edodes concentrations of surimi need differentshear stress.The letinous edodes added,shear stress increases.2.Consider soybean separation protein content,salt content,pig fat content,potato modified starch content as examine factors,using the response surface method to optimize the best technology of letinous edodefish balls formula;On the basis of single factor test,considering the fish sensory score as the index,optimize level of adding three factors of soybean protein isolate,pig fat and potato modified starch by response surface method.The optimal formula of letinous edodes is:gold fish surimi 100 g,letinous edodes 5 g,potato starch7.59 g,soybean protein isolate 12.12 g,ice 100 g,pig fat 29.24 g,salt 2.2 g,egg white powder 3 g,seasoning powder 1.5 g,sesame oil 2 g,compound phosphate 0.5 g.In this formulation,preparation of the letinous edodes fish has the highest sensory score(87.40).3.Analysis of the changing of the gel strength,texture,freshness,colour and the sensory quality features of the letinous edodes fish balls in the storage process under-18?;Research shows that,during frozen storage,compared to control fish ball,letinous edodes fish ball can better maintain the gel strength and hardness,pH volatility is significantly lower than the control fish.In the six months of frozen stage,peroxide value,acid value and the total number of colonies did not exceed the standard.The total number of colonies on the letinous edodes equation fish storage time for y2=7058.93*exp(0.0051*x)(R2=0.9642),predict the shelf-life of 378 D(p>0.05),and had no significant difference with the control fish(380d).Compared to control fish,letinous edodes fish sensory score higher,suggesting that letinous edodes fish ball has market potential.4.The application of the HACCP quality management system in the letinous edodes fish ball production process,determine the critical control points,and put forward the monitoring methods and corrective measures to develop effective prevention and control measures,in favor for stability and safety improvement of letinous edodes fish ball production quality.