Study On The Technology Of Compound Preservation In Surimi-based Product Industry

Surimi have rich source of raw materials and are widely used in food industry. Surimi-based products are deeply welcomed by domestic and foreign consumers, because they contain high nutritional value and easy to digest. However, due to the rich nutrition, surimi-based products are prone to degenerate at room temperature. The traditional way of frozen storage and transportation cause high energy consumption, and will damage the quality of surimi-based products, thus limiting the development of domestic market. Therefore, the study of preservation with non-freezing surimi-based products has been paid more and more attention, such as adding the biological preservatives, manner of packing(modified atmosphere packaging), Ice-temperature storage. Particularly, some research results have been achieved in surimi-based products by the preservation technology. In order to strengthen mutual support and conversion of CEEUSRO, this study applied a compound preservation method developed by our research group to actual production in enterprise, and further analysis and improvement the usability, reliability and limitations of the results were carried out.In view of the facts above, the fishball and simulated crab meat as typical and great output surimi-based product were studied in this paper. For the evaluation of the growth rate of total viable counts, orthogonal design was used to evaluate of previous development of biological preservatives, modified atmosphere packaging and Ice-temperature preservation technology for the antibacterial activity in the tested fishball. At the same time, determine three indicators including TVB-N, TBA, pH, which was commonly used in the instruction of fresh fish freshness of changes applied to fishball. As fishball for the deficiencies and limitations, a large number of tests in the laboratory improved the ratio of biological preservative. The results showed that preservative ratio was improved to achieve the desired effect. Furthermore, the result was applied in simulated crab meat and showed that the value of practical application. In addition, the paper discussed the defects and improvement of national standards about surimi-based products, and a draft was written from the enterprise standard simulated crab meat, with a view to further detailed introduction of national standards to provide a reference. The main conclusions are shown as follows.1. According to the orthogonal experimental design of eight sets of fishball samples, samples in each group were quite different in microbial growth rate, but the changes of total viable counts in pilot fishball with storage time fixed the first order chemical reaction model(B=Boekt). According to orthogonal analysis, the optimal combination which had the strongest microbial growth inhibition effect was biological preservative treatments (CTS+NISIN+TP), modified atmosphere packaging (MAP) and Ice-temperature storage (-2℃). MAP is the most important factor, the second is preservative treatment and the third is Ice-temperature. The interaction between the various preservation methods was not significant (P>0.05). The total viable counts of best group samples were beyond the national standard requirement until42days.2. TVB-N,TBA,pH of physical and chemical indicators which used for indicators of fresh aquatic and the total viable counts correlation was analysed, it was indicated the three indicators can not indicate freshness changes of fishball and simulated crab meat.3. The better biological preservative (CTS+PA) used in fishball, significant improves the fishball defects of color dim and astringent taste caused by composite preservative (CTS+NISIN+TP). Besides, it effectively improves the hardness and water-holding performance in fishball, and still have good effect in inhibitory, the bacterial growth rate decreased by66%.4. Because surimi-based products for the domestic standard have been lagging behind, and there are no national standards for simulated crab meat currently. Food additives are abused in surimi-based products seriously. There is an urgent need to formulate detailed and stringent national standards in order to strengthen the surimi-based industry. This paper was according to a large number of test results and references, key indicators are refered to GB10132-2005surimi-based health standards and CCGF124.3-2010surimi-based product quality supervision implementation specification. The drafting of the draft standard simulated crab meat business for more detailed and authoritative relevant national standards or industry the introduction of standards to make some of the modest and crab Ice-temperature to applicate to further pave the way storage.5. Fishball and simulated crab meat which have been dealed with compound preservation extended shelf life to about40days and98days respectively according to the current national standards. With the actual operating conditions, it is considered that simulated crab meat of non-frozen still has a long shelf life under combination of vacuum-packed and biological preservative(CTS+PA) in Ice-temperature storage conditions. Therefore, simulated crab meat product could open up the domestic market potential as the instant products and promote the lopment of comprehensive utilization of aquatic products.