Solution for gel strength determination of frozen surimi
Frozen surimi is somewhat different from the traditional surimi. It is a surimi product that can be preserved for a long time at low temperature by adding sugar, polyphosphates and other protein antifreeze denaturation additives after the raw fish is picked, rinsed and dehydrated.
According to the technical quality requirements of fishery industry standard SC/T3702-2014 of the People's Republic of China for frozen surimi, the gel strength of frozen surimi needs to be tested so as to identify the grade index of surimi according to the gel strength index.
ST-16A Gel strength tester can be used to independently detect the gel strength of surimi. This product meets the parameter requirements for gel strength of frozen surimi in aquatic industry standard SC/T3702-2014 of the People's Republic of China. It adopts touch-screen LIQUID crystal display and automatically compreses until the moment of breaking to automatically obtain the maximum value. Automatic calculation of gel strength.
Instrument for experiment
1, ST-16A touch screen gel strength tester, automatic test of the whole process; The test results can be stored; You can view historical data; Automatic printing.
2, probe: 5mm diameter of the spherical probe
Maximum speed: 60mm/min
Breaking force: elastic instrument or texture instrument carrying platform and probe constant speed relative movement, extrusion to the fish cake break the maximum force, expressed by G.
Breaking distance: the relative movement between the loading platform of the elasticity meter or texture meter and the probe at a constant speed, and the displacement distance from just touching the fish cake to breaking of the fish cake, expressed in cm
3. Experimental procedures
According to the frozen surimi standard SC/T3702-2014 of the Fisheries Industry standard of the People's Republic of China, the pre-treatment operation is carried out. The fish cake section of 25mm is taken, and the fish cake with a thickness of 25mm is placed on the carrying platform, with the center alined with a spherical probe with a diameter of 5mm. The loading platform and the probe move at a constant speed of 60mm/min until the probe is inserted into the fish cake, and the breaking force (expressed by G, to 1g) and the breaking distance (expressed by cm, to 0.01cm) are measured. 10 parallel samples should be continuously measured. According to the standard, the gel strength of frozen surimi can be calculated automatically.
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