Effect Of Liquid Nitrogen Immersion Freezing On The Quality Of Fish Balls

In order to improve the quality of quick-frozen fish balls,shorten the time of quick-freezing process,the quality of fish balls was studied with liquid nitrogen immersion as quick-freezing medium.In terms of frost-cracking problems when fish balls are frozen by liquid nitrogen,the impact of different edible sandwich materials on the frost-cracking rate was studied.In addition,the effect of T-Gase,hydroxypropyl starches,and soy protein isolates on the quality of fish balls was discussed,the optimum process parameters of frozen fish balls were determined.Based on this,the influence of three methods of liquid nitrogen freezing,spiral quick freezing,and-40 ? refrigerator on the quality of fish balls was explored.The primary conclusions were as follows:1.The influence of liquid nitrogen immersion freezing technology upon the quality of fish balls is explored.The best time is 45 s for liquid nitrogen freezing as the frozen method.The effect of T-Gase,hydroxypropyl starch,soybean protein isolates(SPI),compound phosphate,and different edible sandwich materials,like gluten,mushrooms,soybean protein,broccoli on fish balls frost-cracking rate is studied.Sandwich materials,like gluten,mushrooms,soybean protein,broccoli can reduce the frost-cracking rate during freezing.Gluten and soybean protein can eliminate the strain induced by the freezing process.The Add amount change of Fish balls ingredients has no effect on frost crack rate.Gluten,mushrooms,soybean protein,broccoli can reduce frost crack rate as sandwich materials for fish balls.When gluten and soybean protein used as sandwich material type,can thoroughly solve the problem of fish balls frost crack.According to the results of sensory score,when soybean protein as sandwich material the sensory score is 84.6,the result was better than gluten as sandwich material.The soybean protein 10% as amount of sandwich can solve the problem of frost crack rate,when liquid nitrogen immersion freezing technology upon the fish balls.2.The effect of additive amount of T-Gase,hydroxypropyl starch,SPI on sensory properties,whiteness and texture of fish balls is investigated and the optimum process parameters are determined.On the basis of single factor,the response surface method is utilized to optimize process formula.The main factors that affect the spring of frozen fish balls are: SPI > hydroxypropyl starch > T-Gase.The main factors that affect the sensory properties are: SPI > hydroxypropyl starch > T-Gase content.Considering the elasticity and sensory properties as response values,process parameters are weighted optimized by the response surface experiments,the additive amount of TG enzyme,hydroxypropyl starch,soybean separation protein are1.19 U/g,14.9%,3.93%,respectively.3.The influence of different freezing methods on quality of fish balls were studied.By comparing three methods of liquid nitrogen freezing,spiral quick freezing,and-40 ? refrigerator.Different freezing curves with three methods indicate that the liquid nitrogen freezing way has the fastest speed,water loss rate is 3.4%,the sensory properties and whiteness are better than that of spiral quick freezing,and-40 ? refrigerator,the texture results have the same trend;there are moisture distribution differences among the three methods,the relative peak area is 99.5%,which is apparently higher than that of spiral quick freezing,and-40 ? refrigerator.As the freezing rate increases,the relaxation time obviously migrates to Bound water;the SEM shows that liquid nitrogen freezing method can form a smooth,dense and uniform organization structure.It's observed under Microscope-body that liquid nitrogen frozen fish balls have small,many ice particles.Therefore,liquid nitrogen freezing as a new type of freezing methods,can shorten freezing time and enhance the quality of fish balls.