Key Technology Research On The Processing Of Cyprinus Carpio Surimi Products

The production of mirror carp(Cyprinus carpio)in Heilongjiang province was larger,and it was mainly consumed in fresh,its deep processing product was poor.While the surimi product was expected to become an important way of deep processing,but some key technologies of freshwater fish surimi processing need to be solved.In this paper,mirror carp was used as raw material for surimi processing,the anti-frozen denaturation additives for frozen surimi were selected and the improvements on surimi gelation property were studied.(1)Surveys were done in several large supermarkets of Harbin city,a comprehensive analysis on species,packing specification,price and ingredient of surimi products were applied.The information on market composition and commonly used additives of surimi products were cleared.Surimi processing enterprises were mainly in coastal areas.The additives commonly used in surimi products were sucrose,xylitol,polyphosphate,starch,carrageenan,gelatin,egg,egg white and powder of egg white.(2)By selecting sucrose,xylitol,sorbitol and sodium pyrophosphate as anti-frozen denaturation additives,an orthogonal experimental design of four factors and three levels was used for its formula determination in this study.Results showed the optimum formula on anti-frozen denaturation additives for mirror carps were 4%of xylitol,2%sorbitol,2%sucrose and 0.5%sodium pyrophosphate.The application of this formula in frozen surimi could also be beneficial to keep the water holding capacity and retard oxidation occurring.(3)Single factor and orthogonal experiments of four different ingredients including starch,carrageenan,egg white and gelatin were tested for the improvement of surimi gelation property.Results showed that 10%starch,0.5%carrageenan,5%egg white and 0.5%gelatin were the best formula for improvement of surimi gelation.