Studies on Key Technology of Silver Carp Surimi Products Processing and Hydrolysis of Siver Carp Viscera by Proteinase
|School||China Agricultural University|
|Course||Of Food Science|
|Keywords||Silver carp Surimi Gel strength Visceral Hydrolyzed Animal Protein|
China's output of silver carp is the largest freshwater fish species, its production with the current main raw material for production of pollock surimi considerably. How to effectively use our abundant resources of silver carp carp processing industry as a constraint to the main issues. The silver carp fish is processed into surimi way a good use, silver carp are extremely difficult to gelation, easy to gel degradation species, therefore, how to improve the silver carp surimi gel strength, and enhance surimi flexibility, thereby improving the quality of silver carp surimi products become the focus of everyone's attention. Meanwhile, compared with marine fish, silver carp out of the meat is low, resulting in a lot of waste, how to effectively use scraps of silver carp is also an impact on silver carp processing industry an important factor. In this thesis, silver carp surimi gel properties is poor, poor quality problem, first compared the different heating methods on silver carp surimi gel strength, silver carp surimi determine the most suitable heating method, and filter out silver carp surimi optimal heating temperature and heating time; subsequently studied mainly starch, soy protein isolate, egg white, TGase and other additives on the properties of silver carp surimi gel and identified them in the silver carp surimi the optimum dosage. Meanwhile, according to the high content of silver carp visceral protein characteristics, carried out using two continuous hydrolysis silver carp gut protease hydrolyzed animal protein production were studied to determine the enzymatic key process parameters, and the amino acid hydrolyzate HAP were analyzed. The results showed that: a two-stage heating method than the heating method can significantly improve carp surimi gel strength, therefore, suitable for silver carp surimi heating. Contrast 35 ℃, 40 ℃, 45 ℃ three different temperatures were heated 30min, 60min and 90min for silver carp surimi gel strength obtained, silver carp surimi optimal heating process parameters 40 ℃, 60min-85 ℃, 30min. Contrast potato starch, wheat starch, rice starch, corn starch and starch as well as four kinds of TGB, TGK and TGAK three kinds of transglutaminase on surimi gel properties of silver carp, potato starch and TGAK found to significantly increase the silver carp surimi gel strength, improved silver carp surimi gel characteristics, so the most suitable TGAK potato starch and added to the silver carp surimi. Experiments to determine the additive of the best in the silver carp surimi dosage: potato starch 8%, 5% soy protein isolate, egg whites 10%, TGAK0.3%. Finally, the experiments show that Protamex, Neutrase and Flavourzyme three kinds of offal for dual protease enzyme Silver Carp continuous hydrolysis of optimum process parameters: NaCl dosage of 5%; Protamex E / S = 1.80AU/kg, T = 55 ℃, t = 3h; Flavourzyme E / S = 1000LAPU/kg, T = 55 ℃, t = 4h; Neutrase E / S = 0.9AU/kg, T = 55 ℃, t = 3h. The hydrolyzate amino acid analysis showed that two enzymes continuous hydrolysis carp gut protein was obtained by hydrolysis of animal well-balanced amino acid composition of additives.