Frozen fish surimi and traditional fish surimi some different, it is the raw fish meat, rinse, dehydration, add sugar, polyphosphate and other protein anti-freeze denaturation additives, so that it can be stored at low temperature for a long time a kind of fish surimi products.
According to the technical quality requirements of the Fisheries Industry Standard SC/T3702-2014 of the People's Republic of China on frozen chyme, the gel strength of frozen chyme should be tested in order to identify the grade index of frozen chyme according to the gel strength index.
Alone can be used to check the gel strength of minced fish ST - 16 a gel intensity meter, the product conforms to the aquatic products industry standard of the People's Republic of China (SC/T3702-2014 frozen fish mi on the gel strength parameters, based on liquid crystal display screen, automatic compression automatically to obtain the maximum moment to burst, then the formula according to the standard requirements, automatically calculate the gel strength.
Apparatus needed for experiment
1. St-16a touch screen gel strength tester, automatic detection throughout the test process;
The test results can be stored;
You can view the historical data;
2. Probe: A spherical probe with a diameter of 5mm
Maximum speed: 60mm/min
Breaking force: The loading platform of the elastic instrument or texture instrument moves relative to the probe at constant speed, and the ZUI force obtained by squeezing until the fish cake breaks is expressed as G.
Rupture distance: the constant velocity relative motion between the loading platform of the elastic instrument or texture instrument and the probe, the displacement distance from the gelatine just in contact to the gelatine fracture, expressed in cm
3. Experimental steps
According to the fisheries industry standard SC/T3702-2014 frozen chyme standard of the People's Republic of China, the fish cake section of 25mm was taken, the fish cake of 25mm thickness was placed on the cargo platform, and the center was aimed at 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 as g, up to 1g) and the breaking distance (expressed as cm, up to 0.01cm) are measured, 10 parallel samples should be continuously measured.
According to the standard requirements, the gel strength of frozen surimi can be calculated automatically.
Contact Person: Miss.