Effects Of Different Frozen Treatment Methods On Quality Characteristics Of A.baerii Surimi And Optimization Of Gel Conditions Of Squid Chop

In this paper,the way that A.baerii made into squid surimi after 2 months frozen named A-frozen-treatment.By the way,it was named group A₁ under-80? storage,and the group which storage at-20? named group A₂.And then,the way that the squid surimi made by fresh meat of A.baerii storaged for 2 months named B-frozen-treatment.-80? frozen storage was B₁ group,-20? frozen storage was B₂ group,and fresh fish surimi was used as control group.The effects of different frozen treatment on the quality characteristics of fish surimi and the gel temperature and gel strength enhancer of squid chop were studied.1.Effects of different frozen treatment on the quality characteristics of fish surimiThe pH value of group A₁ and A₂ increased to 7.12±0.062 and 7.26±0.088,respectively,group B₁ and B₂ decreased to 6.82±0.102,6.77±0.085.The whiteness of group A₁ and A₂ were lower than those of the control group?7.03±0.049?,and significantly higher than B₁ and B₂ groups.The salt-soluble protein content,total sulfhydryl group,Ca²⁺-ATPase activity and gel strength of A₁ and A₂ groups were extremely significant?p<0.01?lower than those of B₁ and B₂ groups,but the carbonyl value.The TBA value,cathepsin B and L activity were significantly or significantly higher than those of B₁ and B₂ groups,which indicated that the stability of surimi protein by B-frozen-treatment were better than A-frozen treatment;The control group reached AA grade,and the other four groups were grade A by the surimi gel bending test.Electronic nose and electronic tongue analysis found that it can effectively distinguish the five groups of taste odor information.It is concluded that the B-frozen-treatment is better than the A-frozen-treatment,and the lower the freezing temperature,the better the quality of the frozen fish surimi.2.Optimization of gel temperature and gel enhancer of squid chopThe gel properties and safety of squid were improved by optimizing the low or the high temperature.During the low temperature at 4? and 10?,the total number of colonies were increasing,but 4? group was slower than 10? group,and both groups rose rapidly after 10 h,so 4? was chosen as the low gel temperature.Gel time should not exceed 10h.when the surimi at 30?,35?,40?,45?,50? for 50min,the total number of colonies showed the lowest at 30?,followed by 45?,and the highest number at 40?.The gel strength results showed that the highest result in the 40? group,significantly?0.01<p<0.05?higher than the 35? group,extremely significant?p<0.01?higher than the 30? group,45? group and 50? group.From the gel strength of the surimi and the total number of colonies,35? should be used as the high gel temperature.The effect of improving the texture level of squid chop by gel strength enhancer was studied.The gel strength was used as the index,and the influence of TG enzyme,starch and egg white added by carp chop was ranked as TG enzyme>starch>egg white by the three-factor and three-level orthogonal test.The optimal addition amount were 0.5%,4%,8%,respectively.