Processing Characteristics Of Common Carp, Grass Carp, Silver Carp And Bighead Carp For Manufacturing Frozen Surimi

China has a great abundance of fresh water fish sources urged into utilization. This thesis study focuses on the processing characteristics of four high-production carpspecies of fresh water fish including silver carp(Hypophthalmichthys molitrix),big-head carp(Aristichthys nobilis),grass carp(Ctenopharyngodon idellus) and common carp(Cyprinus carpio) for manufacturing frozen surimi, aims at understanding the fours' gelation properties and protein frozen denaturation properties, determination of the suitable washing technics and cryoprotectant formula respectively.Given the consideration of well-effect, low-cost and simple- manipulation applying to industrialized production of fresh water fish frozen surimi, it's suggested all the same to each species to wash the fish mince by using rinsing 2 times firstly and then 0.15% NaCl solution.Analysis of the changes in surimi during freezing and frozen storage, it's found that cryoprotectant did a good job in keeping surimi protein form freeze-induced denaturation. Big-head carp is the most sensitive to presenting freeze-induced protein denaturation of the fours, and then silver carp, while common carp and grass carp are alike in this property. As preventing denaturatuion and extending the shelf life of frozen surimi, No.4 cryoprotectant formula constituting 4%sucrose+4%sorbitol+ 0.3%combinated phosphates(50%sodium pyrophosphate ,50%sodium tripolyphosphate)+0.5%sucrose fatty acid ester is recommended for common carp, silver carp and big-head carp, and No.3 of 4%sucrose+4%sorbitol+0.3%combinated phosphates is for grass carp.Further study in gelation properties with different heat treatment shows that the four carpspecies are all extremely hard to form suwari, that silver carp and big-head carp are easy to be modori while common carp and grass carp are difficult to form modori. 2 steps heating experiment indicates the order of protein stability as followed: common carp is the best, grass carp is better than silver carp and big-head carp, the last two species are alike in bad protein stability.According to sensory evaluation of surimi sausage, conclusions are obtained including the appearance of these four species' frozen surimi need to be improved, the breaking strength value well represents rigidity sensory evaluation value while the jelly strength value can not represents elasticity sensory evaluation value.