Fish gills are a new type of raw food for regulating aquatic products. After the fish is mixed, the salt and the auxiliary materials are added to the ground, and the viscous fish paste is reshaped and heated to become an elastic gel. The products include fish balls, fish cakes, fish sausages, Fish rolls, etc. Because of the simple conditioning, delicate taste and storage resistance, the surimi products are quite suitable for urban consumption. These products can be manufactured on a large scale and can be produced by hand. It can improve the economic value of low-value fish, and it can be accepted by the people. Therefore, it is a promising aquatic product.
The protein in the muscle of the surimi is generally divided into three types: salt-soluble protein, water-soluble protein and insoluble protein. It is soluble in neutral salt solution. And after heating, the protein capable of forming an elastic gel is mainly a salt-soluble protein, that is, a myofibrillar protein, which is composed of myosin, actin and actomyosin, and is an elastic gel formed by surimi. The main ingredient.
1 instruments and probes
Instrument: Universal TA Multi-Purpose Texturer or Fish Rod Elasticity Tester
Probe: direct 5mm spherical probe
2 Determination principle
Under the specified conditions, the gel forming ability of the fish gizzard after heat setting (made into a fish cake) is also called elasticity. It can be detected by a viscometer or a texture analyzer. The gel strength value is the product of the breaking force and the breaking distance, expressed in grams per centimeter (g.cm).
Breaking force: The relative force of the elastic platform or the texture platform of the texture analyzer and the constant velocity of the probe, and the maximum force obtained by squeezing to the break of the fish cake is expressed by g.
Breaking distance: The relative movement of the load platform of the elastic or texture analyzer with the constant speed of the probe, expressed in cm from the displacement distance from the contact with the fish cake to the break of the fish cake.
3 Test procedure (refer to Aquatic Industry Standard SC/T3702-2014 Click here to download)
A 25 mm thick fish cake was placed on the loading platform with a spherical probe of 5 mm in diameter centered. The carrier platform and the probe are constantly moved at a speed of 60 mm/min until the probe is inserted into the fish cake, and the breaking force (in g, accurate to 1 g) and the breaking distance (in cm, accurate to 0.01 cm) are measured. Ten parallel samples were continuously measured.
4 Calculation of results
When the results were calculated, the maximum and minimum values ​​were removed and the average gel strength values ​​of the other parallel samples were calculated.
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