Studies On The Effects Of Trehalose Preventing On The Protein Freezing Denaturation Of Surimi

Stable physical and chemical properties of trehalose, compared with other sugars, low sweetness, Maillard reaction does not occur, the most important enzyme trehalose degradation in the human body easily be absorbed by the body to use glucose, so Trehalose can be used as a new type of antifreeze protection agents, natural preservatives used in food industry. 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 including Grass carp(Ctenopharyngodon idellus),Common carp(Cyprinus carpio),silver carp(Hypophthalmichthys molitrix),Crucian carp(Carassirsauratus) for manufacturing frozen surimi, aims at understanding the fours'gelation properties and protein frozen denaturation properties,determination of the trehalose best to add for the grass carp, Common carp,silver carp and crucian carp.1. Frozen surimi results show that the addition of trehalose in refrigeration during the grass carp, silver carp, crucian carp Mi freeze denaturation of proteins significantly inhibited. Grass carp surimi used in the refrigeration process of the concentration of 4% trehalose is best, carp and silver carp surimid in the process of selection of chilled 6% of the trehalose is best, In the Carp surimi, the effection is little that the process of adding trehalose in the refrigeration.2. The experiment that gel properties of surimi show the gel properties of grass carp, silver carp, crucian carp minced surimi and freeze denaturation of proteins are closely related. The experimental result with the freeze denaturation of surimi protein is similar to the experimental results that the process of grass carp surimi, that used in the cold 4% concentration of trehalose the stability of its gel strength is best, carp and silver carp surimi in the refrigeration process is the selection 6% of the trehalose effect of the gel strength of stability of the best carp surimi process of adding trehalose in the refrigerated gel strength after the rate of increase than grass carp, Silver carp and big, and the addition of trehalose to its impact is not great.3. According to sensory evaluation of surmi sausage obtained the appearance of these four species' frozen surimi need to be improved, Differences in the amount of trehalose added to the hardness, elasticity and flavor of the fish for different species have different.