| Surimi products are one of the deep processing of aquatic products. Gelperformance is an important index for evaluating the quality of surimi products,should be controlled in the process of processing different stages and differentconditions on the performance of surimi gel, add enhanced gel strength additive,and effective method for processing to improve surimi gel strength. And howeffective inhibition of frozen surimi in frozen freeze denaturation during the period,thereby maintaining the good gelling properties of surimi products surimiprocessing process worthy of study and exploration.The cryoprotective effects of new protein cryoprotectant,conventionalcryoprotectant and conventional with new cryoprotectant in silver carp and bigheadsurimi’s protein denaturation were studied during frozen storage usingwaterholding capacity, gel strength, folding experiment, water-soluble protein andsalt-soluble protein as indicators.The results indicated that the new protein cryoprotectant and conventionalcryoprotectant can slow down the rate of rise of surimi dehydration speed, the newprotein cryoprotectant adding0.5%(w/w), the filtration rate increase speed is low;Added Compound antifreeze surimi with the lowest of filtration. Added differentcryoprotectant during frozen can keep higher folding test score. The new proteincryoprotectant and conventional cryoprotectant bighead surimi had gel strength,breaking strength and depressions both to maintain good effect. Addedcryoprotectant from the water-soluble content can greatly inhibit freezingdenaturation during frozen storage, better than conventional cryoprotectant. Theresults were substantially the same with water holding capacity, gelling properties and folding experiment. Trend of bighead carp surimi salt soluble protein and itsgel characteristics similar trend, which indicated that the protection ofcryoprotectants on the salt-soluble proteins ultimately contribute to maintaining thegel properties of these proteins. |
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