The Deodorization Of Silver Carp Fish Surimi

The deodorization of the silver carp fish surimi with ozone was studied in this paper, and the influence of the deodorization on the quality of the fish surimi was detected; then the change of the totle volatile compounds and the component of fishy smell in fish surimi and fish sausage during stotage were analyzed.The ozone-floating-method was used to deodorize the surimi of silver carp fish, and the most optimum deodorizing conditions were determined by orthogonal design: The reaction occured at 0~5℃,PH 8 for 15 min with the amount of ozone 2.5mg/L.The result of sensory examination showed that this method can effectively remove the offending smell of the surimi in this condition.Odors in silver carp fish surimi were collected and determined by solid phase microextraction (SPME) and gas chromatography- massspectrometry(GC-MS) before and after deodorization. The change of volatile compounds was compared before and after deodorization. The results showed that : there were fifty-six kinds of volatile compounds deteced; these compounds such as butane,pentanal, hexanal, 2-hexenal, benaldehyde, nonanal, acetone, 2,3-pentanedione, 2-methyl-3-octanone, 1-amyl alcohol, 1-penten-3-ol, pentenol, 1-octen-3-ol, pentadiene, 2-methyl furan should be the important composition of fishy smell of silver carp fish surimi.All kinds of the qualities of the surimi of silver carp fish before and after deodorizing were detected and compared, the result showed that most of the nutrients were keeped after deodorizing. After deodorizing, the pH value went up a little, which can't work on the gel forming ability. The lightness after deodorizing went up a little, while the redness and yellowness went down in some degree. The texture qualities didn't change much after deodorizing except the hardness and the adhesiveness, but the chewiness decreased much, which should be noticed. The POV value after deodorizing increased which maybe because of the production of the free radical by the ozone, but the TBA value decreased.The deodorizztion by ozone didn't decrease the storage stability of the fish sausage, and it can help keep the structure of the sausage by contraries,maybe the water conservation function of fish sausage could be developed by ozone; but the fish sausage refrigerated for 30 days were more apt to decay and autolyze, and in the real production the additives should be added. After the storage of 7 days, the totle volatile compounds and the component of fishy smell reduced,and there were no other volatile compounds produced in both the fish surimi and the fish sausage. After the storage of 3 months at -18℃, the totle and each component of fishy smell reduced,and there were new volatile compounds produced in both the fish surimi and the fish sausage, but the new volatile compounds couldn't produce such a kind of smell as fishy smell. There would be a little amount of TMA produced during the storage of the fish sausage, and the teapolyphenol could inhibit the production of TMA in the consistence of 0.50mg/g, and the addition ofβ-CD could increase the function of teapolyphenol.