Effect Of Pollock Fish Bone Powder On The Properies Of Surimi Gel

Pollock is one of the biggest catch fish in the world and the annual processing capacity is closer to 40000?50000 tons in our country.Fish bone is the main solid by-product from processing,accounting for 8%?10%of total fish weight.Fish bone is a kind of high-quality natural calcium source.These by-products are often discarded or sell cheaply to animal feed mills,which possesses low economic value and causes environmental pollution.Therefore,it could be an inevitable trend of aquatic products processing for improving the utilization rate and additional value of by-products.In this study,the particle size,chemical structure,surface element and microstructure of fish bone powder prepared by ball mill were determined.Gelation properties of Nemipterusvirgatus surimi as affected by addition of fish bone were investigated.Single-factor experiments were implemented to obtain a suitable additive amount of fish bone powder.A calcium rich bone paste sausage was developed and the shelf life was studied.The mechanism of fish bone powder on gel textural improvement of grass carp actomyosin was explored.The above experimental researches possessed important theory and practice significance for improving the comprehensive utilization of scraps from fish.The main conclusions are as follows:Fish bone was enzymatic hydrolyzed from Pollock and then micro bone powder were prepared using ball mill.The characteristics of fish bone powder were investigated by SEM,FI-RT,ICP and so on.The results showed that the particle became smaller and more uniform after milling treatment;the main components of fish bone powder were ash and protein and little fat,and the content of calcium and phosphorus in the dried fish bone powder were determined to be 188.54 mg/g and 115.93 mg/g respectively;The chemical composition and structure of micro fish bone powder remained constant.1.Effect of fish bone powder on the gel properties of Nemipterusvirgatus surimi were investigated.Gel strength of surimi gels increased with fish bone powder additive amount increasing,gel strength increased not significant until additive amount reached 1.0%.Considered about the microstructure and the gel strength of surimi and human body's demand for calcium,1.0%fish bone powder were selected as the optimal additive amounts.3.The preparation of calcium-rich surimi gel and single-factor experiments were adopted to obtain a suitable additive amount of fish bone powder by using gel strength,whiteness and water-holding capacity(WHC)as the indexes of surimi quality assessment.The changes of microbial and physicochemical indexes were analysed by texture analyzer and LF-NMR.The result showed that the gel strength was increased significantly when added 0.75%fish bone powder;the viable count of silver carp fish sausages increased remarkablely and exceeded the national limited standard of surimi at the storage of 30 d,and the group added with fish bone powder reached the standard at 35 d.The pH and whiteness showed a significant decreasing trend,gel strength,water holding capacity and springness reduced and hardness increased with the extension of storage time.4.Whiteness,gel strength,textural properties,microstructure,as affected by fish bone powder,were comparatively studied.The result showed that the group adding with fish bone powder could improve gel strength,whiteness,total sulfhydryl,water holding capacity and cooking loss compared with the control group,microstructure of the adding group was more smoothly,compactly and orderly.