Study On Freezing Resistance Of Yellow Cheek Carp (Elopichthys Bambusa)surimi And Processing Technology Of Frozen Products

Yellow cheek carp?Elopichthys bambusa?is a kind of predatory fish with high nutritional value.Recently,with the production of yellow cheek carp increases,more and more studies of processing technology appeared.To explore more products of yellow cheek carp and widen the extend of processing,the changes of physicochemical characteristics and qualities of yellow cheek fish meat after frozen storage,the effects of trehalose on freezing resistance of yellow cheek carp sumiri,and optimization of techniques and fomula of fish cakes production from yellow cheek carp sumiri were carried out in this study.The contents of this study were as follow:By measuring yellow cheek carp,grass carp and silver carp muscles basic ingredients,the water,ash,fat,and protein content of yellow cheek carp were 70.20%,0.78%,1.85%,and 17.05%respectively.The water and ash content of yellow cheek carp were lower than those of grass carp,silver carp,fat,and protein content were higher than those of grass carp and silver carp.The changes of biochemical properties and physicochemical characteristics of myofibril protein of yellow cheek carp were analyzed to detrermine the effects of-18?and-35?freezing resistance.The results show that the gel strength?water retention?whiteness,and pH of yellow cheek carp surimi declined in a certain extend under the different temperatures?-18?,-35??with the extension of freezing time.The content of myofibril protein,Ca²⁺-ATPase activity,and total sulphur content also decreased.Whereas the content of disulfate bonds increased.SDS-PAGE assays showed that the myofibrillar protein of yellow cheek carp denatured during frozen storage,and the degrade degree increased with the decrease of temperature.The changes of biochemical properties and physicochemical characteristics of myofibril protein of yellow cheek carp were analyzed to detrermine the effects of trehalose?3%,6%,and 9%?on freezing resistance.The results revealed that trehalose decreased the gel strength and water retention,while the whiteness increased firstly and then decreased with the storage extended,the content of myofibril protein content,Ca²⁺-ATPase activity,and total sulphur conent reduced in a certain extend,the disulfate bonds,on the other hand,increased,suggesting that addition of trehalose can inhibit the denature of protein,and 6%of trehalose was an optimal concentration.By single factor and orthogonal test,it is concluded that the yellow cheek carp fish cakes of the best craft formula,the best formulacraft for the fish cake include 2%pig fat?4%egg white?6%starch?2.5%salt,the best craft for the fish cake include using 5 times volume2 mg/ml NaHCO₃ and 0.02 mg/ml NaClO mixed solution rinsed 1 times,next using 5 times volume water rinsed 2 times,stirring time 30min,heating time 20min.The finished fish cake was stored in 0-4?,26?and 37?after pasteurized sterilization,high temperature and high pressure sterilization respectively.The study showed that pasteurized fish cakes storage period was 15 weeks,5 weeks,7 days at that 3temperatures.The storage period of the fish cake with high temperature and high pressure sterilization was 45 weeks,30 weeks and 60 days.The high temperature and high pressure sterilization is obviously better than the pasteurization for the germicidal efficacy of fish cake.