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Study On The Technology And Application Of Organic Calcium And Gelatin In Fish Scale

Posted on:2016-01-30Degree:MasterType:Thesis
Country:ChinaCandidate:W Y TanFull Text:PDF
GTID:2131330485476725Subject:Food Science
Abstract/Summary:PDF Full Text Request
Grass carp is the main freshwater fish in China,it is common in aquatic products processing of raw materials.In aquatic products processing process will produce the residues such as scales,scales contain rich in protein and calcium,but due to the limitation of processing technology and traditional idea,the vast majority of scales as a waste disposal has been. About this test on the scales to take off the ash and on the basis of preparation of gelatin,studied in grass carp fish as the raw material of organic acid calcium and the preparation of gelatin and formed a relatively complete preparation technology continuously.The main content of the research and the results are as follows:(1) In grass carp fish scales as raw material,using citric acid and malic acid leaching acid calcium,using the Design Expert 8.0 software,according to the principle of combination Box-Behnken center,established the grass carp fish scales in calcium extraction yield of ternary quadratic regression model,response surface optimization result is in accordance with the quality of the citric acid and malic acid ratio was 1.07:1 mixture,then configure into a mixed acid concentration of 10% mixed acid solution,the mixed acid and after pretreatment of grass carp fish scales according to the proportion of liquid ratio 15.67 mix,in 30℃ under the condition of reaction,90 min, under the condition of the calcium extraction yield up to 14.86%.Through single factor experiment,it is concluded that freezing crystallization temperature was minus 10℃,the crystallization time for 18h,the citric acid and malic acid calcium crystals water-soluble best.(2) In grass carp fish as raw material,after the decalcified by enzymatic gelatin preparation technology was studied.By single factor tests and response surface optimization test,it is concluded that the best gelatin preparation process as follows: using Alcalase enzyme digestion,after adding enzyme amount is 225u/g,enzymolysis time was 5.6h,enzymolysis temperature of 30℃,the hot glue water extraction time is 4 h, the water temperature of 60℃,liquid ratio of 1:15.Made under the condition of the above,the grass carp fish gelatin extraction yield was 56.06%,the gel strength of 542g · mm,isoelectric point is about 6.8,the type viscosity of 12.83 mPa · s,good emulsification and foaming ability,transmittance and ash content are higher than the national standard of edible gelatin,in addition to the foam stability of the indicators are better than ordinary commercial business gelatin.(3) Studied the fish ball production process to add grass carp fish gelatin’s influence on the quality of fish balls. Through experiments,adding 1% gelatin significantly increase the brightness and whiteness of the fish balls, water loss rate was reduced by 2.44%,make the water to improve.improve the fish ball hardness and chewiness,gel strength increased 640.21g·mm,and add on the indicators are better than ordinary commercial business gelatin made of fish balls.
Keywords/Search Tags:grass carp fish scales, Citric acid and malic acid calcium, Gelatin, protease
PDF Full Text Request
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