Study On The Key Technology Of Prepared Foods Of Tilapia Kamaboko

In order to meet the needs of consumers, also abound the rich product mix of the tilapia, developers and tilapia cake products will occupy a broad market prospect. Based on the tilapia kamaboko processing technology studies, to examine the impact of adding the key processing technology and the accessories for tilapia kamaboko quality, the treatment results are as follows:1. Use the kinds of clear water and calcium chloride rinsing to combine. Calcium chloride rinsing after rinse twice.Then a concentration of 0.1% calcium chloride rinse tilapia twice, which is 5 min every time.The process conditions can produce high-quality tilapia kamaboko.2. In the process of blending tilapia kamaboko, on the basis of single factor experiments, a regression mathematical model is built by adopting the Box-Benhnken center combination design principles and analyzing the response value of the gel strength. Blending optimization results are as follows:the time of blending is 4 min, the amount of salt added is 16%, the time of blending with salt is 13 min, the time of blending with seasoning is 13 min, the expected value of gel strength is about 902.26 g·cm. Under these conditions, the test average of gel strength is 900.57 g·cm, it is close to the expected model numbers.3. By comparing the quality impact of two-step heating and one-step heating of tilapia kamaboko, the results show that the two-step heating effect is better than one-step heating. And suwari temperature should be below 45℃ to avoid going near modori temperatures which affect the quality tilapia kamaboko.4. Use the single factor to type the effects of tilapia kamaboko for its amount of starch, egg additive amount and the composite phosphates. A regression mathematical model is built by adopting the Box-Benhnken center combination design principles and analyzing the response value of the gel strength. The optimization results as follows:the potato starch concentration is 10.8%, the egg white concentration is 4.22%, the compound phosphate concentration is 0.205%,the expected value of tilapia kamaboko gel strength is about 1021.57 g·cm. To facilitate the practical operation, the formula facilitate to potato starch 11%, egg white 4%, compound phosphate 0.2%. According to the best formula, three times parallel experiment were performed to 1025.6 g·cm, which is close to the expected value.5.Test the conditions for the role of TGase tilapia kamaboko with single factor, according to Box-Benhnken central composite experimental design principles as a gel strength being the response, optimize the conditions of TGase to tilapia kamaboko. The optimization results are as follows:under the natural conditions of pH, TGase dosage is 0.418%, reaction time is 42 min, the temperature 40.75℃, The expectations of tilapia kamaboko gel strength is about 1134.24 g· cm. To facilitate the practical operation, the process is simplified. The dosage is 0.4%, reaction time is 42 min, the temperature is 41℃. According to the best conditions, gel strength of the average of three parallel tests were performed to be 1128.66 g·cm, which is close to the expected value, showing that the regression model of the response surface method by a certain is reliable.6. During the gelatination formation processing, TGase catalyze the myosin heavy chains into the ε-(γ-Glu) Lys covalent, which is to maintain the gel network structure of the tilapia kamaboko. While a significant increase of the hydrophobic interactions of chemical interactions which also shows the stability of surimi gel structure is an important contributions.