Development And Shelf-life Model Establishment Of Lotus Leaf-pond Smelt Kamaboko Gels

Kamaboko gel is a high protein,low fat surimi product made in various shapes.But with disadvantage of high water activity,kamaboko gel is unfavorable for storage,and commercially available products are monotonic.In this paper,using pond smelt as the raw material,lotus leaf extract,corn starch,pork fat as the auxiliary materials,the optimal values of two kamaboko gels were obtained by Box-Behnken design.Quality variations of kamaboko gels were measured along with the storage conditions of-18,0,5,10 ?(-18?0?5?10 ?).Eventually the shelf life model was established.The study not only enriched kamaboko gel product categories,but also provide basis for product shelf-life prediction and control.The main conclusions are as follows:1.Using the single factor and response surface test methods,kamaboko gel I with bones and kamaboko gel II without bones products to optimaze formula respectively,single factor test through four indicators of sensory evaluation,texture profile analysis,colours,water holding capacity,response surface test through Springiness indicator,we obtained the main formula of two kinds of products,kamaboko gel I: lotus leaf extract 13.1 %,corn starch 11.4 %,8.5 % pork fat,it tasted delicious and nutritious.The formulation of kamaboko gel II was as follows: 18.9 % lotus leaf extract,13.3 % corn starch,10.6 % pork fat.Water-holding capacity of kamaboko gel was more advantaged with compact cross-section,improved springiness and chewiness as well as unique flavor of pond smelt.2.Putting two kinds of kamaboko gel products and their control groups(replace the lotus leaf extract with water)with preservative film into valve bags,and eliminate air storage temperature were-18,0,5,10 ? respectively and measure regularly the Total-Volatile Basic(TVB-N),Thiobarbituric Acid(TBA),Total Viable Count(TVC),pH value and sensory value of kamaboko gel regularly.The results showed that two kinds of products of TVB-N,TBA,TVC value increased with the extension of storage time,pH value varies in different temperature change trends,and sensory score significantly declined.During frozen storage(-18 ?),although add lotus leaf extract kamaboko gels products and control products quality difference was not significant.But at higher temperatures(0-10 ?)with the extension of time and the rise of temperature,TVB-N,TBA,TVC,pH,sensory score values most of the time in the storage process were better than that of the control groups.That can mean add lotus leaf extract can improve the quality of the kamaboko gel in the storage process.3.The kinetics models of TVB-N,TBA,TVC with respect to storage temperature and time were developed.The changes of TVB-N,TBA,TVC value with temperaure and time showed precision of the first order chemical reaction model and Arrhenius equation.Through the verification,we found that the predicted values and the actual value relative error of the model within ±20%,indicating that the model can be a precisely prediction under different temperatures(-18-10 ?)the shelf life of two lotus leaf-pond smelt kamaboko gel products.