| Laminaria japonica,also known as kunbu and sea weed,is a kind of marine vegetable that is widely eaten.Laminaria japonica has high nutritional value and contains a variety of health care ingredients.In this project,sea weed and surimi were used as the main raw materials to study the influence of different content of sea weed on the quality characteristics of fish balls.On this basis,response surface method was adopted to optimize the technical formula of sea weed fish balls,and the application of HACCP quality management system in the production of sea weed fish balls in the storage process was studied.The results will provide some scientific guidance for the research of high quality sea weed fish balls.The main research results of this paper are as follows:1.The effects of the content of sea weed on the gel strength,texture characteristics,rheological properties,color,water holding capacity and sensory quality of fish balls were studied.The results showed that the gel strength,water holding capacity and sensory quality of fish balls reached the maximum when the additive amount of sea weed was 4%(with 100 g surimi).However,the white value of fish balls decreased significantly with the addition of sea weed.The rheological properties of sea weed fish balls showed that the surimi gel was a pseudo lastic fluid.Moreover,the viscosity value of surimi gel was the largest when the sea weed addition was 4%.After the shear deformation at high speed,the ability of the surimi to recover to the original structure at low speed was affected by the content of sea weed.Its shear stress increased with the increasing amount of sea weed.2.The effects of single factors such as pig fat,potato modified starch and soy protein isolate on the water retention,elasticity and sensory score of sea weed fish balls were investigated.On this basis,using the sensory score as an indicator,the response surface method was used to optimize the optimal process formula of sea weed fish balls.The optimal process formula of sea weed fish balls were as follows:100 g of surimi,4 g of sea weed,2 g of salt,30 g of pig fat,100 g of ice,8 g of potato modified starch,12 g of soy protein isolates,3 g of egg white powder,1.5 g of seasoning powder,2 g of sesame oil,0.5 g of compound phosphate.Under this formula,the sensory score of the prepared sea weed fish balls reached 87±1.3.The changes of the quality characteristics,such as gel strength,texture,color,water loss,pH value,freshness and sensory quality during the storage of sea weed fish balls(-18 °C)were studied.The results showed that the gel strength and hardness of the sea weed fish balls were better,and the sensory score was higher compared to the control fish balls,furthermore,the pH value was significantly lower than that of the control fish balls.When the storage time was 0～60 d,the water holding capacity of sea weed fish balls was better compared to the control fish balls.When the storage time was 60-180 d,there was no significant difference between the experimental group and the control group(P>0.05).During the 180-day freeze period,the peroxide value,acid value and total number of colonies of the fish balls did not exceed the standard.The fitting equation for the storage time of sea weed fish balls was following:f(x)= 5688*exp(0.005689*x)(R2= 0.9192),and the estimated shelf life was 382 d,which was not significantly different compared to the control fish balls.4.Hazard analysis critical control point(HACCP)quality management system was applied to systematically analyse hazard in the production of the sea weed fish ball,and the critical control points were confirmed and the corresponding monitoring means and preventive measures were put forward.Finally,a HACCP plan for sea weed fish balls based on SSOP(Standard Sanitary Operations)was established,which will help to improve the stability and health and safety of sea weed fish balls. |
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