Studies On Texture Properties Of Squid Surimi And Squid Emulsion Sausage

The meat quality of squid is delicious and nutritious.It has high protein content,low fat content,and the essential amino acid compositions are significantly similar to that of total protein.And it has high food and economic value.However,at present,with very few the deep processing products of squid in market,the varieties have lacked diversity.In this paper,squid acted as the main raw material was studied to investigate the effects of ingredients and processing technology on the quality of squid gel products,and it was developed a nutritious and healthy squid emulsion sausage.In order to improve the quality of squid surimi,the effect of ingredients including salt,starch,and soy protein isolates on the texture and sensory evaluation of the surimi were studied.Firstly,the product texture(hardness,springiness,cohesiveness and chewiness)and sensory evaluation were used as evaluation indicators to determine the amount of the ingredients.Then,according to the single factor test results,the response surface analysis method was used to evaluate the adding amount of the ingredients based on evaluation index of springiness and sensory score.The results showed that the best addition amount was salt 2.2%,starch 7.9%and soy protein isolate 2.9%.In order to obtain the best processing technology,the influence of heating conditions on the quality of squid surimi was explored.The effects of different setting temperature and setting time on the quality of squid surimi were determined by texture analysis,scanning electron microscopy(SEM),water holding capacity,whiteness and sensory analysis.The results showed that setting temperature and setting time significantly affected the gel properties of surimi.The optimum processing condition of surimi was two-step heating method with setting at 35 ? for 3 h and then heating at 90? for 30 min,which resulted in the formation of high compacted and uniformed three dimensional network structure observed under SEM.In order to enrich the flavor of squid emulsion sausage,the diced beef sausages were added into squid emulsion sausage.The effects of adding amount of beef sausage on squid products were detected by texture,whiteness,water holding capacity and sensory evaluation.The results showed that the quality of squid emulsion sausage was better when the amount of addition attained 6%.In addition,the volatile components of the squid emulsion sausage were analyzed by gas chromatography-mass spectrometry(GC-MS).The results showed that there were 31 kinds of volatile compounds in the control group,and 37 kinds of volatile compounds in the experimental group.In order to predict the storage conditions of squid emulsion sausage under different temperatures,the shelf life of the squid emulsion sausage was investigated.The total bacteria,sensory evaluation,TVB-N and pH were used as evaluation indexes.The Pearson correlation coefficient was used to determine the key factor of quality change of squid emulsion sausage at different temperatures,and we had found that the key factor was total bacteria.Then combined with Arrhenius equation,the first order dynamic model of the total bacteria to change with temperature was determined,and the shelf life of the product was predicted.The results showed that the shelf life of squid product was 60 days under the normal temperature based on the model.