Bighead Carp Surimi Antifreeze Denaturing Agents And The Smell Of The Soil Removal Method

Freshwater fisheries have increased rapidly inn China. However, the process and utilization of freshwater fish is insufficient, which is the problem to overcome for the development of freshwater fisheries. Manufacturing surimi using freshwater fish as raw materials was expected to be the available means for process of freshwater fish in the future. Based on the facts that the muscle protein of freshwater fish is not stable during frozen storage and contain muddy-flavor, the cryoprotective effects of fish frame hydrolysates and trehalose on fish proteins and the elimination of muddy-flavor with ozone treatment were studied in this work.1 The chemical components and frozen stability of bighead muscle protein during storage at -30℃,-20℃ and -10℃ were studied. The results showed the water content and protein of muscle was rich, while the lipids content was low. The myofibrils was the most abundant protein in muscle protein, followed by alkali-soluble protein, sarcoplasmic protein, non-protein nitrogenous and stroma protein; The content of protein and pH in surimi increased while the content of lipid and ash in surimi declined compared to that in fish muscle. The contents of protein components in surimi changed when compared to that in muscle.During the frozen-storage at different temperatures, fish muscle myofibrils undergone some frozen denaturation, which was evidenced by the changes of physio-chemical properties in myofibrils. The Ca-ATPase activity and sulfhydryl content decreased as the extending of frozen time, while surface hydrophobicity increased. The transformation of protein structure differed at different frozen storage temperature, which suggested the difference in the patterns of protein denaturation. The breaking force values of the gels drop quicker at higher frozen temperature. After 12 weeks of frozen storage at -30℃, -20℃ and -10℃, the breaking force values of the gels was reduced to 78.1 %, 69.6% and 23.6% in comparison with their initial values; Microstructural study revealed that the shape of ice crystal was diverse in different frozen temperature, which was the major reason of protein denaturation.