Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Aquatic products processing industry > Aquatic food processing and preservation

Study on the Technology of Improvement of Fish Balls from Silver Carp

Author XieSanDu
Tutor ZhengBaoDong;ZhangZuo
School Fujian Agriculture and Forestry University
Course Agricultural Products Processing and Storage
Keywords Chub Fish balls Quality Transglutaminase Ozone Partial freezing storage Kinetic equation HACCP quality management system
CLC TS254.4
Type Master's thesis
Year 2010
Downloads 256
Quotes 2
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Silver carp (Hypophthalmichthys molitrix) is one of China's major freshwater fish, is not only a rich source of raw materials, and high nutritional value. Currently, this type of freshwater fish sold fresh still vivo transport mainly lower level of deep processing. Fish balls as our traditional, one of the most representative of surimi products, silver carp made of high-quality fish balls become an effective way to fully develop and utilize our rich silver carp resources to promote the development of freshwater fish industry. The topic to the low-value freshwater fish - silver carp as raw material, slow the gelation rate prevailing for freshwater fish surimi products, gel strength weak and easy to gel degradation technical bottleneck, research transglutaminase (TG enzyme) and ozone treatment quality changes during storage impact on the quality of silver carp fish balls, and fish balls, to establish fish balls production HACCP quality management system. The research results will be conducive to the production of high-quality fresh water fish fish balls and other freshwater fish production of surimi-based products, especially in the low-value freshwater fish made of high-quality surimi products provides a theoretical basis and technical basis. 1, the study of the TG enzyme affect the quality of the silver carp fish balls, the optimal TG enzyme treatment process. The results showed that: TG enzyme added at a certain temperature and time, can enhance the fish balls protein crosslinking, significantly improved fish balls and water holding capacity, texture properties and organoleptic qualities, but no significant effect on the color; TG enzyme added amount and certain time, as the temperature increases, the fish balls held water-based, color, texture properties and sensory quality score showed a trend of increased and then decreased; the TG enzyme addition and the temperature is constant, with time, the fish The pill holding water-based, color, texture characteristics, sensory quality score showed an upward trend, to continue to extend the time, flatten each indicator. Orthogonal experiment results show that, the TG enzyme dosage 0.3%, temperature 40 ° C, 30 min under conditions, fish balls and the best quality. Study rinsing and the Smasher the step of ozone treatment on the quality of fish balls, results show that ozone treatment Smasher step, not only can improve the fish balls color, to improve the organoleptic quality of the product, but also to enhance the gel strength, improve product texture Characteristics. In addition, the study of the ozone concentration, temperature and time on the fish balls water holding capacity, color, texture characteristics, the optimal ozone treatment process. The results show that, at a certain temperature and time, with the increase of ozone concentration, fish balls held water-based, color, texture characteristics, sensory quality score showed an upward trend, but continue to increase the concentration of various indicators are declining trend; ozone concentration and time certain, as the temperature increases, fish balls, water holding capacity, texture properties and sensory quality score showed a trend of increased and then decreased, but had no significant effect on the color; certain when the ozone concentration and temperature, With time, the fish balls held water-based, color, texture characteristics, sensory quality score showed an upward trend to continue to extend the time, flatten each indicator. Orthogonal experiment results show that the ozone concentration of 0.8 mg / L, temperature 40 ℃, time 35 min, fish balls best quality. Study the effects of different treatment methods of silver carp fish balls during storage quality variation. The results showed that, after fish balls by the quick-freeze in the process of micro-frozen storage (-5 ℃), the total number of colonies, TVB-N value, TBA value, total acid, hardness increased with storage time, and the upward trend; Ca2-ATPase activity total-SH content, flexibility decreased. Compared to the control group and the TG enzyme group, the ozone treatment is more effective to extend the storage period of the silver carp fish balls. In addition, the establishment of the silver carp fish balls during storage quality changes kinetic equation, fitting high quality changes during storage can be used to predict and control the fish balls. 4, the application of HACCP quality management system systematically silver carp fish balls production process hazard analysis critical control point, and the proposed method of monitoring and corrective measures, the development of effective prevention and control measures, is conducive to the silver carp fish balls the stability of the product quality and improve health and safety.

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