Study On The Technology Of Improvement Of Fish Balls From Silver Carp

As one of chinese major freshwater fish, Silver carp has not only rich sources of raw materials, but also high nutritional value. At present, this kind of freshwater fish is mainly transported in living body for sale, which is only in a low level of further processing. Fish balls is chinese traditional and most representative of the surimi-based products, using silver carp to manufacture high-quality surimi-based products will be a effective way to fully exploit and develop so as to get profit of our abundance of Silver carp and promote the development of freshwater fish industries. Low-value fish, silver carp is used as raw material in this topic. To breaking through the technical bottleneck: the slow gel formation, the weak gel strength and the easy gel collapse which commonly exists in the freshwater surimi-based products,the effect on quality of silver carp fish balls and quality changes of stored fish balls have been studied by using Transglutaminase (TG enzyme) and Ozone treatment,and HACCP system for production of fish balls will be built. Research results will contribute to production of high-quality freshwater fish balls, furthermore,it will be applied in the process of other surimi-based products and provide theory evidence and technological base, which is applied to use silver carp to manufacture high-quality surimi-based products.1. The effect of TG enzyme on the quality of silver carp fish balls has been studied so as to obtain the optimal process of TG enzyme treatment. The results showed that TG enzyme additions can enhance cross-linking protein fish balls and improve the water capacity, texture properties and sensory quality at a certain temperature and time, while it has no significant effect on the color and luster. At a constant level of TG enzyme dosage and time, with the extension of temperature, the water capacity, color, texture properties and total points of sensory quality have a rise and then a decline. At a constant level of TG enzyme dosage and temperature, with the extension of time, the water capacity, color, texture properties and total points of sensory quality have a increased tendency. Continued to extend the time, indicators tend to be flat. Orthogonal experimental results show that the TG enzyme dosage 0.3%, temperature 40℃, time 30 min is optimal conditions for best quality fish balls.2. The effect of Ozone treatment on the quality of fish balls in the rinse and grind processes has been studied. The results showed that Ozone treatment in the grind process can not only improve the color and sensory quality, but also strengthen gel strength and improve texture properties.The effect of concentration of Ozone, temperature and time on the water capacity, color and texture properties of silver carp fish balls has been studied so as to obtain the optimal process of ozone treatment. The results showed at a constant temperature and time, with the increased concentration of Ozone, the water capacity, color, texture properties and total points of sensory quality of silver carp fish balls have a rise. Continued to increase the concentration, indicators tend to be declined. At a constant level of Ozone concentration and time, with the increased temperature, the water capacity, texture properties and total points of sensory quality have a rise and then a decline, but no significant effect is found on color. At a constant level of Ozone concentration and temperature, with the extension of time, the water capacity, color, texture properties and total points of sensory quality have a rise. Continued to extend the time, indicators tend to be flat. Orthogonal experimental results show that the ozone concentration 0.8 mg/L, temperature 40℃, time 35 min is optimal conditions for best quality fish balls.3. Variation rule of quality of silver carp fish balls in storage has been studied with different treatments. The results showed that the total number of colonies, TVB-N value, TBA value, total acid and hardness have a rise during storage after quick freezing and then partial freezing in -5℃, while Ca2+-ATPase activity, total-SH content and elasticity have a downtrend. In comparison with control group and the TG enzyme group, Ozone treatment is more effective to extend the storage life of silver carp fish balls. Moreover, kinetic equations for quality changes during storage of silver carp fish balls has a accurate goodness of fit, which can be applied to predict and control quality changes of silver carp fish balls during storage.4. Hazard analysis critical control point (HACCP) quality management system is applied to systematically analyse hazard in the silver carp fish ball production, carry out to determine the critical control points and propose monitoring methods and corrective measures to develop effective prevention and control measures, which are conducive to the stability of silver carp fish ball products quality and sanitation and safety.