Study On Processing Technology Of Sea Shrimp Surimi Products And Quality Improvement

China is a major producer of shrimp,and its output ranks in the forefront of the world.However,the intensive processing technology of shrimp is relatively backward.At present,shrimp is mainly sold fresh.There is a lack of high-quality shrimp products in the market.In addition,shrimp processing by-products contain many biological active components but the backward technology limits the utilization,resulting in waste of resources and environmental damage.White-hair rough shrimp（Trachypenaeus curvirostris）was used to develop a high-quality shrimp surimi product.And to improve the overall utilization of shrimp,effective extraction pf astaxanthin and protein in the by-products was studied.The main contents are as follows:1.Fuzzy comprehensive evaluation model on shrimp surimi products based on fuzzy mathematics was created.The outcome indicated that at the best rinsing process was water ratio11:1 and rinsing time 7 min,the product showed best gel strength at 1 869 g·mm and springiness at 16.37 mm.According to single factor test and response surface methodology optimization,the best addition of potato starch,salt and shrimp meat cube were 5.6%,1.9%and 25%,respectively.2.A novel method based on peptidomics,prediction tool of peptide activity and other bioinformatic tools was applied to identification and characterization of antifreeze peptides from shrimp byproducts autolysate.DEYEESGPGIVH and EQICINFCNEK were picked as potential antifreeze peptides.The outcomes of DSC determination implied that the highest thermal hysteresis activity was 1.42 and 1.57℃（10 mg/m L）,respectively.The changes of SSP content,Ca²⁺-ATPase activity,sulfhydryl content and surface hydrophobicity indicated that0.1%-3%AFPs showed significant cryoprotection in shrimp muscle during freeze-thaw process,and antifreeze effects were concentration-depended.Both AFP-1&2 showed favorable hydrogen bonding affinity which facilitated ice binding and ice crystal growth inhibition.This work could provide new ideals for identification and characterization of antifreeze peptides.3.The sensory quality enhancement of astaxanthin extracted from shrimp byproducts using maize oil on shrimp surimi products,and protective effects on lipid and protein oxidation during storage were assessed.In the presence of astaxanthin extract,a^*and textural stability were effectively improved;lipid and protein deterioration were inhibited.4.Quality changes of shrimp surimi products treated with antifreeze peptides and astaxanthin during 8-week storage were assessed.The outcomes indicated the additions significantly inhibited decrease of gel strength,springiness,redness and sensory quality,and restrained oxidation on protein and lipid.