Effect Of Different Hydrocolloids And Protein Onthe Gelation Properties Of Surimi

With the improvement of living standards and the price of domestic raw materials risen, the quality of surimiproduct is required to be improved greatly.This research attempted tostudy the effects of the different hydrocolloids and the protein from plants and animals on the gelation properties, whiteness and water-holding capacity of surimiwith the help of DSC, microstructure and the phase contrast microscope.We got the following conclusions:l.Konjac, artemisia sphaerocephala krasch, carragineen, align and curdlan all improved the gelation properties and whiteness of psurimi except guargum.What’s more, the results also showed that gelation properties and water-holding capacity had a correlation. Through response surface method, a new complex hydrophilic gel was developed.The optimum conditions were as follows:0.1%curdlan 0.19%konjac,0.1%Artemisia.Through method of DSC and microstructure, the thermal stability and mesh construction of surimi were found separately after adding artemisia sphaerocephala krasch.2. The effects of edible HPDSP and ADSP on gelation properties and whiteness of surimi were studied. The results showed that0.3%edible HPDSP and ADSP enhanced the gelation properties and whiteness of surimi.The gel strength and water-holding capacity of surimi were improved significantly after0.2%of soy protein isolate added. At the same time, soy protein isolate and egg white protein decreased the breakage of surimi after boiled. The damaged deadline of the product was prolonged2h after adding2%egg white protein and4%soy protein isolate.3.The effects of SPI-KGM and EW-KGM on gelation properties, whiteness and water-holding capacity of surimi were studied. SPI-KGM was made from the glycosylation of soy protein isolate and konjac. EW-KGM was made from theegg white protein and konjac. The results showed that through the method of Electrophoresis, the generation of SPI-KGM and EW-KGM had a retention ratio of60%after heated at100℃for20min. As a result, it could be added to the surimi product. The result also showed that the compounds of the glycosylation could improve the peurimi’s quantity and the condition of tissues when the amount of addition was4%. What’s more, peuimi could have a better amount of addition was4%. What’s more, peuimi could have a better effect on structure and taste than soybean protein isolated and egg white protein.4. The effects of salt and chopping on myofibrillar protein sarcomere length were indicated by microscope. The results showed that there was no endothermic peak appeared in the fish-pork mixture.However, there was an aendothermic peak moving towards the high temperature. Therefore, it could be speculated that the compound gelation was produced during the protein heating. The effects of the pig lean meat, the pig fat and the water on the quality of the peurimi were studied. The formulation of Jangzhe fish tyanzi and productive technology were confirmed with the fish and porkcomposite products with fiber tissue and good quality of chewing.