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

Study on the Effect of Poultry Meat and Tgase on the Quality of Surimi Products

Author YangYing
Tutor DaiZhiYuan
School Zhejiang Technology and Business University
Course Food Science and Engineering
Keywords Surimi product Quality Physical indicators Response Surface Methodology Nutrition analysis
CLC TS254.4
Type Master's thesis
Year 2011
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Surimi products are safe and convenient, which were very popular among consumers. However, due to the shortages of traditional surimi products, including single species, tough taste, poor flexibility and heavy fish smell, they can no longer meet modern market demands any more. Therefore, developing nutritious, delicious, strong flexibility, good quality new surimi-based products has practical significance.In this paper, a new fish sausage was processed using frozen surimi as raw material, compounding amount of chicken, pork and beef. Meanwhile, the influence of adding amount, reaction time, and temperature were studied for improving the quality of surimi-based products. Under the optimized conditions described above, the physical parameters, whiteness, and sensory evaluation of the fish sausage were compared with that of traditional fish sausages. The nutrition of the new fish sausage was analyzed, and the results were shown as follows:1. The gel strength of recombinant products was increased with the addition of chicken, pork and beef, but it had the best dosage range, if the addition out of this range is not conducive to the quality. Based on preliminary experiments, the Response Surface Methodology experiment was designed to get the best combination for the addition as:chicken, 19.0%, pork,14.0%, beef,6.0%.2. Transglutaminase can improve the quality of surimi-based products, increased gel strength, while elasticity, chewiness and sensory function and other indicators also improved. Through the Single factor experiments and RSM analysis, the optimal results were obtained when the optimum condition was:TGase reaction time was 2.6h, TGase reaction temperature was 42.0℃, TGase addition level was 1.21U/g, while the gel strength was 3252.44g*mm.3. The differents between the optimized surimi products and the control group as showed:In addition to whiteness, other indicators were significantly improved:the gel strength was about 4 times of the control group; elasticity was about 3 times of the control group; hardness was about 2 times of the control group; chewness was about 7 times of the control group, sensory evaluation score was about 2 times of the control group. Whiteness indicators:the addition of poultry meat made the whiteness of surimi products fell to 70.57 from 73.38, and slightly red, sensory results show that this change does not affect food psychology, but rather cater to the preferences of some consumers. 4. The composition of the new surimi-based products was analyzed and found to be as follows:water content of 75.36%, ash content of 1.30%, crude protein content of 12.32%, crude fat content of 8.97%, total sugar content of 11.63%, cholesterol content of 0.19 mg/g, total dietary fiber content of 1.15%, total carbohydrates of 2.05% and total energy of 1.79KJ/g. The surimi-based product contains selenium, zinc and other trace elements; contains unsaturated fatty acids, including EPA and the beneficial DHA; contains 18 different amino acids, essential amino acids of the total amino acid ratio(EAA/TAA)was 44.31%.

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