| In this paper,catfish is chosen as the research object.The research was classify the catfish into group 1000±100g?group??,group 1500±150g?group??and group2000±200g?group??by weight difference and it studied the effects of weight difference on the meat and surimi quality of catfish.as well as the protective effect of compound antifreeze on the quality deterioration of surimi during frozen storage.Finally,the product texture effect of processing milk flavor cooking sausage made by frozen catfish surimi was studied,and during the period the formulation of main elastic modifier was optimized.1.Effect of body weight on meat and surimi quality of catfishThe pH values of group?,group?and group?reached the lowest point,which are respectively at 5.68,5.70 and 5.81,at 36 h,42 h and 48 h in cold storage at 4?,the stiffness index reached the maximum stiffness index of 41.19%,44.77%and 49.91%at 18h,21h and 30h respectively.The water content of catfish muscle was 82.38%±0.54%,81.49%±0.60%and 80.89%±0.33%.The meat production rate of group??40.48%±0.63%?was higher?p>0.05?than that of group??39.95%±0.21%?and significantly higher?0.01<p<0.05?than that of group??39.38%±0.39%?,which indicated that the meat of group?was the most suitable for making surimi.After rinsing,the surimi whiteness of group??54.87±1.97?was higher?p>0.05?than that of group??50.48±4.08?and extremely significantly?p<0.01?higher than that of group??47.97±4.60?,and the activity of Ca2+-ATPase of group??0.33±0.032 U/mg protein?was extremely significantly?p<0.01?higher than that of group??0.28±0.0081 U/mg protein?and group??0.26±0.027 U/mg protein?.The activity of cathepsin B?0.33±0.02 munit/mg?and L?0.25±0.03 munit/mg?in group?was significantly or not significantly?0.01<p<0.05 or p>0.05?lower than cathepsin B?0.34±0.07 munit/mg?and L?0.30±0.02 munit/mg?in group?,and significantly or extremely significantly?0.01<p<0.05 or p>0.05?higher than the activity of cathepsin B?0.41±0.08 munit/mg?and L?0.31±0.03 munit/mg?in group?.The total sulfhydryl group in group??115.22±1.46?mol/g?was higher?p>0.05?than that in group??114.40±0.84?mol/g?and was all extremely significantly?p<0.01?higher than that in group??108.07±0.81?mol/g?.There was no significant?p>0.05?difference in salt-soluble protein content?88.33±4.54mg/g,87.14±6.21mg/g,90.96±3.98mg/g?,pH value?6.75±0.073,6.79±0.064,6.83%±0.037?,carbonyl group?0.76±0.0090F/mg 0.68±0.069F/mg0.72±0.025 F/mg?between the three weight groups.The results of electronic nose analysis showed that the smell of catfish surimi in group?and group?was significantly different in principal component 1,and the electronic tongue analysis showed that group I and group II catfish surimi taste differences in the 1 principal component are significantly.Catfish surimi the gel strength of group??375.61±19.54 g·cm?was extremely significantly?p<0.01?higher than that of group??328.46±25.60 g·cm?and significantly?0.01<p<0.05?higher than that of group??294.16±23.52 g·cm?.Although the bending degree showed that the gel of all three groups reached AA grade,on the gel texture profile analysis,the elasticity of group??0.91±0.03?was higher?p>0.05?than that of group??328.46±25.60 g·cm?and significantly?0.01<p<0.05?higher than that of group??0.76±0.06?.The ultrastructure of gel showed that the three-dimensional structure of group?was the most homogeneous and compact.Therefore,the processing characteristics of group?catfish surimi were better.2.Study on the protective effect of compound antifreeze on the freezing storage characteristics of catfish surimiAt the end of the frozen storage,the whiteness value in the blank group and the experimental group reduced 3.27%and 4.42%respectively,and there was no significant difference?p>0.05?.Salt soluble protein in the experimental group?74.54±3.95 mg/kg?was extremely significantly?p<0.01?higher than that in the blank group?60.28±1.22 mg/kg?,total sulfhydryl base in the experimental group?78.15±1.24?mol/g?was extremely significantly?p<0.01?higher than that of in the blank group?64.42±1.77?mol/g?,the carbonyl content in experimental group?1.77±0.06 F/mg?was extremely significantly?p<0.01?lower than that in the blank group?0.88±0.09 F/mg?;Ca2+-ATPase activity of the Experimental Group?0.27±0.013 U/mg protein?is significantly?0.01<p<0.05?higher than the blank group?0.23±0.011 U/mg protein?,surimi TBA values of the experimental group?0.63±0.027 mg/kg?were extremely significantly?p<0.01?lower than the blank group?1.27±0.076 mg/kg?;surimi pH valuein in blank group and experimental group was 7.09 and 7.10 respectively,decreased to 6.31 and 6.67,decline number in the blank group is 1.81 times higher than that in the experimental group,and the deterioration of catfish surimi protein occurred mainly in the prophase of frozen;after the end of the frozen surimi taste and odor analysis found that the difference between the two groups of fish taste and smell of the main focus on 2 main components;the gel strength of the experimental group and the blank group decreased from405.23±27.57g·cm and 393.62±26.04 g·cm to 301.75±12.89 g·cm and 223.10±6.84 g·cm respectively.The experimental group still reached the AA level.After analyzing the ultrastructure of catfish gel after frozen storage,the gel microstructure of the experimental group was very solid,dense,which was much better than that of the blank group.3.Study on texture Optimization of Cooking intestines of Frozen Catfish surimi with Milk FlavorThe effect of optimizing the formulation of the main elastic modifier to improve the texture level of steaming sausage was studied.That is to say,taking gel strength as an index,the influence order of TG enzyme,carrageenan,soybean protein and starch in the steaming sausage of catfish surimi was starch>TG enzyme>carrageenase>Soybean Protein Isolate by four factors and three levels orthogonal test.The optimal addition amounts are 10%,0.4%,0.4%and 0.5%respectively.Finally,taking sensory evaluation as an indicator,through four factors and three levels orthogonal experiment,the influence order of white sugar,whole milk powder,emulsified pig skin and cheese that affect the taste of steamed and boiled sausage of catfish surimi is:sugar>milk powder>pigskin>cheese.The optimum addition amount is as follows:4%,6%,9%and 1%. |
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