| The development of frozen surimi industry is an important part of adjusting the structural and regional distribution of China's fishery industry,as well as industrial upgrading.However,the quality deterioration of frozen surimi remains a major factor that restricts the development of the industry.In this study,frozen surimi was the main research subjects,and the antifreeze performance of fish surimi was studied by adding soluble soybean polysaccharides?SSPS?to develop a new type of healthy surimi protein cryoprotective.Meanwhile,a highspectral imaging technique was used to establish the quality model of frozen surimi.The methods provide important experimental basis for intelligent monitoring and rapid non-destructive analysis of frozen surimi.The specific research content and results are as follows.Extraction of SSPS from soybean residues and analysis.The results showed that the basic composition of SSPS was polysaccharide?73.69%?,protein?6.51%?,ash?4.27%?,and moisture?3.66%?.The high-performance gel permeation chromatography showed that SSPS had an average molecular weight of 943 kDa.As a result of gas chromatography,SSPS was composed of rhamnose?4.85%?,arabinose?21.17%?,fucose?3.63%?,xylose?8.98%?,mannose?1.52%?,glucose?10.44%?,and galactose?49.42%?.Periodate oxidation and Smith degradation results showed that SSPS contained 2.81%of?1??or?1?6?glycosidic bonds,89.45%of?1?2?or?1?4?glycosidic bonds and 7.75%of?1?3?glycosidic bond.Using traditional detection methods,the physicochemical indexes such as pH,chroma,water binding capacity,salt soluble protein content,sulfhydryl content,and Ca2+-ATPase activity were measured for frozen surimi of each group to characterize the degree of frozen denaturation.The results showed that the addition of SSPS could effectively inhibit the frozen denaturation of frozen surimi and alleviate the adverse trends of physiochemical parameters.The 3%and 5%polysaccharide additions were significantly better than the 1%polysaccharide addition group,but there was no significant difference between the 3%and5%polysaccharide addition groups.The Raman spectroscopy technique was used to analyze the amide III,amide I,disulfide bond,amino acid residue microenvironment,C-H stretching vibration characteristic bands,and quantitatively calculate the secondary structure of the protein.The results showed that the addition of SSPS could effectively maintain the original spatial configuration of the main polypeptide chain of the protein and delay the decrease of?-helix structure in the secondary structure of the protein.Tyrosine and tryptophan were less exposed to the polar environment.The addition of SSPS could slow down the enhanced trend of disulfide bond vibration signals,and the goups had a stronger C-H vibration signal.The response surface methodology of the cryoprotective formulation was optimized to obtain the optimal ratios:4.85%,2.00%,and 0.75%of soluble soybean polysaccharides,sorbitol,and phosphate,respectively.And frozen surimi quality scores?salt soluble protein content and the cooking loss,combined weighted average method?reached 19.30±0.06?n=3?.Long-wave near-infrared hyperspectral imaging combined with partial least squares?PLSR?was used to predict the quality of surimi?whiteness,salt soluble protein content,and sulfhydryl content?during frozen storage.Using different spectrum preprocessing methods based on full-band set up to obtain the best model for quality prediction?whiteness prediction model RC2=0.9079,RMSEC=0.8567,salt-soluble protein prediction model RC2=0.8944,RMSEC=5.7736;the sulfhydryl prediction model RC2=0.9358,RMSEC=0.3468?.The selection of feature wavelengths using the regression coefficient method?RC?and the establishment of a simplified model based on the characteristic wavelengths,and had also improved the efficiency of model finishing by more than 90%.Visualization of surimi chemistry information?salt soluble protein content and sulfhydryl content?was achieved using Matlab software. |
PDF Full Text Request