The Effect Of Quality Characterizes Of Carp Carp Surimi Added Natural Preservatives During Superchilling Storage

As the freshwater fish have high water content, its freshness drop fast and spoilage easily after butcher. The traditional frozen will make protein denaturation and drip loss. So it urgent need to solve the problems. The object of this work was to improve the characteristic of the fish with the technology of superchilled and natural preservatives. In this paper, the carp was used as experimental materials, the quality characteristic of carp carp surimi and its myofibrillar protein were determined. The results were as follows:1. The carp carp surimi were aken in fridge under4℃and-1℃for storage. During the20days (4℃was only12days), physical and microbiological properities were determined to evaluated the effect of fresh keeping by every4days. The results showed that, after8days storage, the chilled (4℃) chops have decayed seriously, the carp surimi under supperchilling extend the shelf-life to16days, and its PH value was6.1, TVB-N value was18.06mg/100g, TBARS value was l.mg/kg, the total number of colonies3.93cfu/g.2. The carp carp surimi were taken in fridge under4℃and-1℃for storage. Protein solubility, sulfhydryl groups and ATPase activity were investigated by every4days during storage. The results obtained from the raw material within the storage range (until20days) allowed us to conclude that carp carp surimi superchilled for20days changed slowly.3. The carp carp surimi which added clove extract, Vc and Nisin respectively were taken in fridge under-1℃for storage. During the20days, physical and microbiological properities were determined to evaluated the effect of fresh keeping by every4days. The results showed that, TVB-N and TBARS value decreased obviously(P<0.05) with the increasing amount of the three preservatives. The greater the concentration, the better antioxidant effect.4. The carp carp surimi which added mixed preservatives of the three were taken in fridge under-1℃for storage. The changes of quality were determined during the storage. The results showed that, when the three preservatives were mixed together, its preserving effective better than that when they were added separately(P<0.05). The best ratio was that clove extract was1.5%,Vc was0.02%, Nisin was0.01. It could delay spoilage, prolong the shelf-life of the product.