Advance Journal of Food Science and Technology 8(11): 834-836, 2015
ISSN: 2042-4868; e-ISSN: 2042-4876
© Maxwell Scientific Organization, 2015
Submitted: January 23, 2015
Accepted: February 14, 2015
Published: July 15, 2015
Research on Surimi Beat Break Parameters and Shaping Process for Simulation
Products of Shelled Shrimps
Wei He, Jing-Fu Jia and Hong-Ying Liu
Ocean College of Hebei Agricultural University, Qinhuangdao, Hebei 066003, China
Abstract: This study describes the production process of simulation products of shelled shrimps. Through the
determination experiment of gel strength, the process parameter, the optimal period of beat break, is drawn in white
silver carp surimi beat break which is suitable for simulation shelled shrimps. Using CATIA V5 R16, reverse design
and manufacture of simulation shelled shrimps mould die is completed.
Keywords: CATIA, die, gel strength, simulation products of shelled shrimps, surimi beat break
Beat break is the most important part of the
operation in surimi paste preparation. Cutting and
mixing machine can be used for beat break, which
enables half-thawed Surimi, with time shortened to 10l5 min. It is also convenient to add accessories and take
the meat out. At the same time, the quality indicators
such as the elasticity and gloss of products are no worse
than those from meat mill. because of the too fast
rotating speed in cutting and mixing machine, intense
frictional heat occurs between the fish and the machine,
increasing rapidly the fish temperature, which causes
surimi protein denaturation and reduction of gel
formation, so half-thawed frozen surimi is best before it
is put into cutting and mixing machine (He, 2002).
INTRODUCTION
Surimi production processing is an important part
in deep processing of aquatic products. China now has
mature process and large capacity in surimi production
in coastal regions, such as Dalian, Qingdao, Shanghai,
Ningbo, Zhoushan, which all have surimi production
lines. Surimi production is heading for advanced and
high-grade direction. In order to make good use of the
production capability, simulation food projects
development proves to be the best way, which can
increase largely the added-value of it.
Simulation shelled shrimp, a fish food of
simulation engineering. First, addition salt, seasoning
material, starch and quality improved agent to the
minced fish; second, beat burst into paste; third, add
edible fiber (fish silk); last, heating, shaping and
solidification. So surimi products come out, (Jiabao,
1990) which have similar shape and quality with bionic
objects, close to natural shrimp in taste, flavor and
nutrition (Lili, 2008; Bai et al., 2007). Process is as
follows: Surimi paste and edible fiber→mixture→die
casting→heating and solidification→off mould→astfreeze→product.
Surimi paste of high gel strength is the key to
determining the quality of simulation products of
shelled shrimps and research of mould is another key to
the similar shape.
Material and equipment: Silver carp surimi, cutting
and mixing machine (YBYM-6010, Xiamen machinery
Corporation).
Sample preparation: In autumn and winter, surimi is
taken out at around two o'clock in the afternoon, treated
by natural thawing at indoor temperature overnight and
used the next day. For rapid thawing, the frozen Surimi
can also be cut into small pieces and then placed in the
cutting and mixing machine for chopping thaw. After
half thawing, frozen Surimi remains below 0°C to avoid
decline in surimi quality due to heat absorption (He,
2002).
Beat break follows 3 stages: beat break with no
addition, salt beat break and seasoned beat break
(Hongying, 2012).
Beat break with no addition can further break fish
fibrous tissue further to create favorable conditions for
full dissolution of salt-soluble protein. Grinding time,
typically 5-10 min, may be slightly longer when frozen
Surimi is taken as raw material.
MATERIALS AND METHODS
Preparation of surimi paste: Surimi paste is the main
raw materials. The quality of simulation shelled shrimp
products depend largely on the gelling strength. Frozen
Surimi, raw materials, can be used directly from the
factory. Process of preparation: frozen surimi→thaw
→beat break→surimi paste.
Corresponding Author: Wei He, Ocean College of Hebei Agricultural University, No. 52, Eastern Hebei Street, Haigang
District, Qinhuangdao City, Hebei Province 066003, China, Tel.: 86-335-3150049; 86-18603387393
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Adv. J. Food Sci. Technol., 8(11): 834-836, 2015
Salt beat break can help full dissolution of saltsoluble protein in dilute salt solutions and then form
highly viscous sol of surimi paste. When the
temperature of fish meat goes to or beyond 4°C, salt, 23% of surimi amount is added in and beat break
continues. Time is controlled in 15~20 min.
Seasoned beat break can completely mix the
ingredients, seasoning material and sol gel. Added
ingredients include corn starch, sodium alginate,
sodium bicarbonate, MSG, ginger powder, rice wine
and so on. Adding ingredients while chopping and
blending its time is controlled in 4~8 min.
Elongated strips 2 cm in diameter are made from
surimi paste after the break and then put them into 90°C
water heating for 30 min. After that, cool to normal
temperature before using.
Different beat surimi gel strengths are measured to
determine the best beat break time with beat break
temperature <10°C, PH values under 6.5-7.0
(Hongying, 2012).
Surimi paste gel strength is measured mainly by
instrument, with assistant sensory evaluation (Zhang
et al., 2010).
slices with thickness of 5 mm to make folding and
chewing experiments (scoring criteria, (Zhang et al.,
2010)).
Selection of the parameters from gel strength: TAXT Plus Texture Analyzer (United Kingdom Stable
Micro Systems Company), fixtures for P/5 sec
(spherical probes of diameter 5 mm), compression test
mode. Specific test parameters: preloading velocity, 2
mm/sec; die velocity, 1 mm/sec; the velocity of shape
recovery, 1 mm/sec; deformation of 15 mm; stress of 5
g. Determination of breaking strength and breaking
distance: gel strength (g.mm) = Breaking force (g) ×
broking distance (mm).
Through single-factor test, the time of beat break
with no addition and the time of salt beat break
(seasoned beat break-time controlled in 5 min) are
selected as the objects for orthogonal experimental. The
results are shown in Table 1.
The results showed that: in total beat break time 35
min (beat break 10 min, salt beat break 20 min,
seasoned beat break 5 min), gel strength reaches
maximum (1200 g.mm) and the highest is sensory
evaluation.
Simulation shelled shrimps mould design:
processing technique: Morphologically, real shrimps
have full and smooth shape, with cross section area
varying from head to tail; wholly nodular, dotted with
alternately red and white strip-like pattern. The shape
and pattern vary from shrimp species. Because of its
large size and better shape, the simulation shelled
shrimps products often use it as an imitation object.
Shaping mould research is the key to achieve the
similar shape.
Reverse engineering modeling technique is applied
to design and produce die mould, using France Dassault
company's software CATIA V5 R16 (integration of
CAD/CAE/CAM). The technical course is as follows.
Shelled shrimp→Point cloud data acquisition→
Reverse modeling and cavity design by CATIA→
Shelled shrimp die design and processing.
Die design and processing: In reference (Wei et al.,
2010), the authors obtained through scanning of shrimp
(boiled, head and shell removed) point cloud data
which is processed by CATIA V5 R16 and then
completed modeling and design applying reverse
engineering techniques, Ping (1997) as shown in Fig. 1
and 2.
According to the geometric properties of the
curved surface, it is processed with milling cutter of 5
mm diameter with tolerance for 0.02 mm. According to
precision requirements, through ISO-scallop method,
all the knife contacts are gained, further calculating the
corresponding points. So the cutter path is derived,
which is made up of discrete cutter locations on the
whole surface, Longhan (2004) as shown in Fig. 3
and 4 shows simulation renderings in the cavity
surfaces using NURBS, which have very good
smoothness.
Also, simulation products of shrimp are supposed
to have color stripes, so they are coated with artificial
colors after shaping (also available on packaging film,
so pigments can be stuck to the products). The coated
area covers generally 2/5-1/2 of the total surface.
Coloring liquid: the red pigment for 800 g, edible
RESULTS AND DISCUSSION
Beat break time and gel strength: Sample size: surimi
gel samples are cut into cylinders with 2 cm in
diameter, 2 cm in height for gel strength testing with
texture Analyzer gel; Surimi gel samples are cut into
Table 1: Results of orthogonal experiment
Process parameters
----------------------------------------------------------------------Test number
Beat break with no addition (min)
Salt beat break (min)
1
1 (5)
1 (15)
2
2 (8)
2 (18)
3
3 (10)
3 (20)
4
1
2
5
2
3
6
3
1
7
1
3
8
2
1
9
3
2
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Folding experiment
grade
A
AA
AA
A
AA
AA
AA
A
AA
Chewing experiment
score
7
9
10
8
10
9
9
8
10
Gel strength
(g·mm)
1012
1090
1200
1047
1170
1150
1162
1100
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Adv. J. Food Sci. Technol., 8(11): 834-836, 2015
CONCLUSION
The best processing is ultimately derived from gel
strength test results with Silver carp surimi. It
concludes beat break temperature <10°C, PH 6.5-7.0,
total beat break time 35 min (beat break 10 min, salt
beat break 20 min, seasoned beat break 5 min). In these
cases, gel strength reaches maximum (1200 g.mm) and
the highest is sensory evaluation.
Modeling with CATIA and reverse engineering can
establish lifelike shrimp model; using NURBS tool path
can make die cavity surface smooth, achieving realistic
appearance, plump shape and smooth surface.
Fig. 1: Close surface
ACKNOWLEDGMENT
We kindly acknowledge financial support by the
science and technology research and development
Program of Qinhuangdao city (No. 200901A048, No.
201001A521). The author is also very grateful for the
support provided by the science and technology
foundation program of Hebei Agricultural University
(No. ZD1409).
It is also important to note the first two authors
(Wei HE and Jing-fu JIA) contributed to this study
equally and should be regarded as co-first authors.
Fig. 2: Cavity plate
Fig. 3: Tool path of lso-scollop
REFERENCES
Bai, F., H. Zheng and A. Jiang, 2007. Process and
comprehensive use of cheap aquatic product and its
by-products. Acad. Period. Farm Prod. Process., 4:
76-79.
He, Y., 2002. Studies on the processing technology and
equipment of fish imitation engineering food.
Ph.D. Thesis, Department of Philosophy, Zhejiang
University, 6: 67-68.
Hongying, L., 2012. Aquatic Products Processing and
Storage. 1st Edn., Chemical Industry Press,
Beijing, pp: 161-162.
Jiabao, L., 1990. Food Processing Technology
and Formula Books. 1st Edn., Scientific and
Technical Documentation Press, Beijing, pp:
273-348.
Lili, S., 2008. Suggestions on accelerating the study of
frozen surimi and surimi food. China Fish., 8:
75-76.
Longhan, X., 2004. CATIA V5 Nc Machining
Applications. 1st Edn., Tsinghua University Press,
Beijing, pp: 1-307.
Ping, X., 1997. Rough machining of complicated multi
surfaces. T. Nanfjing Univ., Aeronaut. Astronaut.,
29(3): 263-264.
Ying, C., 1990. Simulating shelled shrimps-flavoured
surimi product. Food Res. Dev., 3: 37-40.
Zhang, Y., W. Wang and J. Zhang, 2010. Evaluation
method for texture of surimi and surimi products.
J. Chengdu Univ., Nat. Sci. Edn., 29(3): 205-207.
Fig. 4: Tool path of NURBS interpolation
brown pigment for 50 g, cod surimi for 10 kg, water for
9.5 kg. After stirred uniformly, the above material can
be put into use, which has simulation products stripslike and flesh-colored, even more realistic (Ying, 1990).
In addition, PTFE with thickness of 0.5 mm is sprayed
on the inner surface of the cavity and two templates of
the joint surfaces, so that simulation products can be
released (He, 2002). Mould material is related with
such issues as food security, contraction and depression
of products. And strong adsorption between colorants,
PTFE membrane and inner cavity of the mould is also
associated with mould material. All these taken into
consideration, stainless steel OCR18NI9 (304) or
1CR8NI9TI (321) is chosen to make the cavity plate.
No air should remain in shaping. Once there is
residual air inside surimi, when heated, it can cause
breakage, deformation, which reduces the value of
products and also cause internal corruption. Shaping
should be connected with beat break and the intervals
shouldn't be too long. Otherwise, the surimi placed at
room temperature after beat will lose viscosity and
plasticity, failing to take shape.
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