Study On Stability Of Unwashed Fish Mince During Frozen Storage And Its Application

Compared with washed fish mince,unwashed fish mince can maximumly maintain fish nutrient and reduce the sewage quantity caused by washing.Antioxidants have been widely used to minimize the deterioration of unwashed fish mince,which was prone to oxidization during frozen storage.This research studied effects of synthetic antioxidants?TBHQ,sodium citrate?and natural antioxidants?GSE,GTE,PPE?on lipid oxidation,protein oxidation and gelation property of unwashed fish mince during frozen stroage.The results were as follows:1.The basic ingredients of unwashed fish mince were studied.Compared with washed fish mince,unwashed fish mince had higher contents of fat,protein,mineral elements(Fe²⁺,K⁺,Cu²⁺,Mg²⁺),as well as contents of amino acids?serine,proline,glycine,alanine?and unsaturated fatty acides,whereas the contents of water and saturated fatty acides of unwashed fish mince were lower.2.Effects of synthetic antioxidants and natural antioxidants on the qualities of unwashed fish mince were studied.Lipid and protein oxidation of unwashed fish mince were severer than those of washed fish mince,and gel strength were lower than that of washed fish mince.TBHQ had higher antioxidant capacity than sodium citrate and the mixture of them in unwashed fish minces during frozen storage,and TBHQ and sodium citrate could decrease gel strength in unwashed fish mince.Natural antioxidants could effectively inhibit lipid and protein oxidation of unwashed fish mince.GSE had the best antioxidant effectiveness among GSE,GTE and PPE,whereas GTE and PPE could significantly enhance gel strength of unwashed fish mince.The optimum level of them were 0.02%.Synthetic antioxidant TBHQ exhibited stronger antioxidant capability than natural antioxidants,while GTE and PPE could obviously increase gel strength of unwashed fish mince compared with TBHQ.3.Effects of starches on the gel strength of unwashed fish mince were studied.The results indicated that the addition of oxidized corn starch with an oxidation degree of 0.249%increased the gel strength of unwashed fish mince.The addition of cross-linked and esterified cassava starch could significantly enhance the gel strength of unwashed fish mince.In seven potato granules,08CA0623 showed the greastest ability to improve the gel strength of unwashed fish mince.