High-value Utilization And Product Development Of Seafood

Aquatic products have several characteristics,such as seasonal,periodic and cyclical,so only rely on saling fresh products has become the main restrictive factor for sustainable development of aquaculture industry.In order to obtain the products which are safe to eat,convenient logistics,and easy to preserve,it is necessary to develop a more efficient and high value-added processing technology,which will has important meaning for promoting the healthydevelopment of aquaculture.This study focus on using abalone,sea cucumber and tilapia as feedstock for producing high value products.The main processing technologies for producing instant abalone were investigated.The results show that the optimal heating temperature,heating time and salt addition were 80?,150-180 min and 1-2%,respectively.The best water retention agent was 0.4%complex phosphates.The optimized sterilization temperature were initially set at 80 ? for 50 min,and then held at 130 ? for 20 min.The obtained instant product has good appearance,water-retaining property and chewiness.The main processing technologies for producing instant sea cucumber were investigated.It was found that the highest autolyzed rate occurred at temperature 50-60 ? and pH 5.0-6.0,which should be avoided during processing,while the autolyzed rate of sea cucumber decreased significantly as the salt concentration was increased to 3%.The optimal heating temperature,heating time and salt addition were 90 ?,120 min and 1.5-2%,respectively.The optimized sterilization temperature were initially set at 100? for 30 min,and then held at 130? for 20 min.The obtained instant product has good appearance,anti-autolysis and chewiness.The main processing technologies for producing instant tilapia were investigated.The results show that yeast had higher efficient for the deodorization of tilapia.The best deodorization conditions were as follows:yeast concentration 1.5%,temperature 30? and deodorization time 20 min.The optimized baking temperature and time for instant tilapia fillets were 30 ? and 30 min,respectively.The obtained instant product has good appearance,chewiness and odourless.The main processing technologies for producing tilapia surimi were investigated.The results show that the gel properties of tilapia surimi could be improved by the two-stage heating process,and both elasticity and whiteness of surimi increased after rinsing with water at 0-10?.The best mixing and kneading conditions were as follows:temperature 0-10? and time 30 min.When adding 3%salt,6%starch and 0.4%complex phosphates,as well as operating at a heat-setting temperature of 30-40?,the obtained tilapia surimi has the best elasticity,water-retaining property and gel trength.The extraction of acid soluble collagen(ASC)from abalone were investigated by using mixed acid.The results show that the best extracting solution was acetic acid(1 mol/L)/hydrochloric acid(0.4 mol/L)50%(v/v).The optimum conditions for single-stage static intermittent extraction were as follows:temperature 50? extraction time 4 h and solid to liquid ratio 1:12,resulting an ASC extraction rate of 6.9 g/100 g and an ASC concentration of 1.34 mg/mL.The optimum conditions for single-stage dynamic intermittent extraction were as follows:extraction time 1 h,solid to liquid ratio 1:10 and flow rate 40 mg/mL.Under these conditions,the ASC extraction rate and ASC concentration reached a highest value of 10.7 g/100 g and 2.04 mg/mL,respectively.Moreover,it was found that three-stages was the best condition for dynamic continuous countercurrent extraction and obtained a higher ASC extraction rate(16.9 g/100 g)and ASC concentration(3.12 mg/mL).The preparation of collagen peptide from abalone was investigated by using compound enzymatic hydrolysis.The results show that the best extracting enzyme was neutral protease/papain 50%(v/v).The optimum extracting conditions were as follows:enzyme dosage 2000 U/g,hydrolysis time 3 h,temperature 50? and pH 7.Under these conditions,the collagen peptide yield and hydrolysis degree of collagen peptide reached a highest value of 47.7 g/100 g and 26.8%,respectively.