Studies On The Inhibition Of Gel Weakening And Antioxidant Of Lizardfish Surimi

Surimi-based products due to high protein,low-fat and comsumption of convenience fe-atures,has gradually become a very promising modern aquatic processed foods.With the development of surimi products,the processing of surimi production of industrial wastewa-ter generated a lot of rinsing,not only result in waste of resources,but also pollute the e-nvironment,and become one of the problems in the industry.In recent years,the frozen su-rimi processing plant another product,called " mince ".The mince is because of large catc hes,the manufacture could not finish processing,formed after mechanical mining the meat dir-ectly frozen. It’can’t not form a flexible.How to effectively use the mince to improve the gel strength of surimi product to become one of the focus of the study.In this pap-er, we study the rinsing process,additives including Egg White,Whey Protein Concentrate, Pig Plasma Protein,Soy Protein Isolate,Cassava Starch and Tea Polyphenols affect lizardfi-sh surimi’s quality and antioxidant.Firstly,we study the lizardfish of nutrient composition and gel quality according the rin sing process.After rinsing at one,two and three times,the content of surimi protein,fat and ash has been decreased,whereas the salt-soluble protein content increase52.67%due to enrichment after rinsing.Water was slightly higher after rinsing,while the pH value chan ged little.Due to rinsing,the surimi gel strength,whitness and water holding capacity have increased.Among them,the first rinse to make surimi gel strength increased by35.39%, while two and three times to rinse have no significant enhancement to gel strength.Secondly,pick five additives(CS、PPP、SPI、WPC、EW), the concentration range is1-5%as the single factor experiment.Gel modori indicators,including the TCA-soluble pep-tides,autolysis inhibition and myosin heavy chain degradation.And surimi gel quality indie ators including gel strength,water holding capacity and whitness.The results showed that the order of five additives on the quality of surimi gel:CS>PPP>SPI>EW>WPC,and the order of inhibition of gel degradation is:PPP>EW>SPI>CS>WPC.According to the central composite design principle of Box-Behnken,choose three factor as the response surface level,cassava starch(2-4%)、pig plasma protein(1-3%)、soy protein isolate(1-3%).As a response to the two most important indicators of surimi products-gel strength and whiteness, got soy protein protein was2.00%,pig plasma protein was2.40%and cassava starch was4.00%,get the best ratio of the compound excipients.The verification experiment of gel strength is (2481.10g-mm±103.41),whiteness(63.08±1.31).The research from the antioxidant of lizardfish surimi on tea polypnenols,we can figure out that after storage28days,additive0.05-0.20%of polyphenols,to some extend,delay the fat oxidation and reduction of gel strength,and no significant marks among the pH value and water holding capacity.However,tea polyphenols had a greater influence for whiteness,could provide a theoretical basis and practice for the actual production of surimi.