| Mantis shrimp is eutrophy,succulent,fresh,and widely distributed,especially in the bohai bay.However,it is strongly seasonal,and fresh sales are limited.Artemisia sphaerocephala krasch gum(ASK gum)as a natural and pollution-free polysaccharide glial can be used as a stabilizer,thickener,antistaling agent and modifier,with high commercial value.In the processing of squilla meat products,the quality of products can be improved by adding appropriate ASK gum and cooperating with reasonable processing technology.Likewise,the product yield and economic benefits can be also elevated.Myofibrillar proteins,as a group of salt soluble proteins,play an important role in the function of muscle protein,which affect the emulsifying properties,water retention and texture characteristics of meat products.To provide a reliable theoretical basis for the actual production of shrimp products,in this paper,the effects of ASK gum on the emulsification,physicochemical and gel properties of myofibrillar proteins were studied.Then the quality of Artemisia japonica shrimp mantis meatballs was studied to optimize the best formula,and the shelf life of shrimp mantis pills was forecasted.The main results are as follows:Myofibrillar protein was prepared from shrimp mantis and added with 0%,0.2%,0.4%,0.6%,0.8% and 1.0% ASK gum respectively to study the influences of ASK gum on the emulsifying properties of myofibrillar protein under different concentrations of NaCl(0.1,0.2,0.3,0.4,0.5mol/L)and different temperatures(15,25,35,45,55℃).At the same time,the physical and chemical properties were determined,including surface hydrophobicity,turbidity and viscosity.The results showed that when the concentration of NaCl is same,with the increase of ASK gum,the emulsifying activity and emulsion stability of myofibrillar protein increased first and then decreased,the viscosity increased;the experimental group with the addition of 0.6%~0.8% ASK gum was significantly(p<0.05)different from the control group;0.4%~0.6% of ASK gum could significantly improve the surface hydrophobic content of myofibrillar protein(p<0.05).The emulsifying activity was the highest when the concentration of NaCl was 0.4 mol/L;turbidity was the lowest when the concentration of NaCl was 0.5mol/L,and the viscosity of myofibrillar protein decreased with the increase of NaCl concentration.With temperature increasing,the emulsifying activity and turbidity of myofibrillar protein increased,the emulsion stability increased first and then decreased,and viscosity decreased.Myofibrillar protein gel was prepared and added with 0%,0.2%,0.4%,0.6%,0.8% and 1.0% ASK gum respectively to study the influences of ASK gum on the properties of myofibrillar protein gel under different concentrations of NaCl(0.1,0.2,0.3,0.4,0.5mol/L)and different temperatures(60,70,80,90℃).The results showed that when additive amount of ASK gum was the same,the water-holding property of myofibrillar protein gel at 90℃ is higher than that at 60℃ and 70℃(p<0.05);the hardness and elasticity of gel at 80℃ is higher than that at 60℃ and 70℃(p<0.05);but the differences in the whiteness of gel are not significant(p>0.05).With the increase of NaCl concentration,the water-holding property and hardness of gel showed the trend of rising first and decreasing later,which reached the highest point when the concentration of NaCl was 0.3mol/L;the elasticity and whiteness of gel showed a rising trend.At 90℃,the water-holding property of gel was best when 1.0% ASK gum was added;at the same temperature,with the increase of ASK gum addition,the elasticity of gel strengthened,its hardness was biggest when 0.6% ASK gum was added and its whiteness showed a decreasing trend.The results provided a theoretical basis for the further research on the application of ASK gum in squilla products.The optimum amount of three substances(ASK gum,corn starch,egg white)was determined by measuring the degree of chewing and the rate of juice loss of shrimp mantis meatballs.The chewiness was chosen as the response value,and the Box-Behnken experiment was used to establish the quadratic polynomial prediction model.The results showed that the chewing degree of shrimp mantis was significantly affected by Artemisia selengensis(p<0.01)and corn starch(p<0.05).The results showed that the curd rate was 1857.33±16.54 and the loss rate of the juice was(11.29±0.93)%,respectively.The results showed that the yield was significantly higher than that of the control group(p<0.05).The final results showed that the addition of a certain amount of Artemisinin,starch and egg white can not only improve the quality of shrimp mantis meatballs,but also reduce the cost of production,and improve the economic efficiency of enterprises.The shrimp mantis meatballs were optimized and then cooled to room temperature.After being sealed,they were stored at 4℃,15℃and 25℃ for 10 days.The textural properties,total number of bacterial colony and sensory assessment were determined by daily sampling.The results showed that the hardness value,elasticity value and chewiness value decreased with the increase of storage time,and the higher the temperature,the faster the decline rate,the higher the number of colonies and the lower sensory score.Pearson correlation analysis was employed,and the total number of colonies was selected as an indicator.The kinetic model of quality change was established to predict the shelf life of shrimp pills in the storage process.The prediction model was k=4.65×108exp(-51642/RT).Taking-18 ℃,0 ℃,10 ℃ as the verification temperature,the results showed that the error value is small,and the model can be used to better predict the shelf life of products. |
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