《鱼糜及其制品加工》PPT课件.ppt

第四章鱼糜及其制品加工 SurimiandSurimiProducts 鱼糜制品是我国的传统产品 在中国烹煮饪史上相传已久 福州鱼丸 云梦鱼面 山东鱼肉饺子等传统特产是我国鱼糜制品的代表 后来传到日本 鱼糜加工技术得到迅速发展 生产鱼糜的国家和地区主要有日本 韩国 泰国等 鱼糜制品是日本的传统食品 生产量很大 鱼糜品种有蒸鱼糕 烤鱼糕 炸鱼糕 烤鱼卷 鱼肉火腿 灌肠 鱼肉蟹足等 它的原料大多是鱼糜 目前 鱼糜的主要商品形式是冷冻鱼糜 浙江 福建等沿海地区也生产冷冻鱼糜 但由于海洋渔业资源发生重大变化 主要经济鱼种呈衰减趋势 高档鱼糜制品所需的白肉鱼 如鳕鱼 严重短缺 我国淡水养殖业的发达 除鲜销上市或速冻贮藏外 部分鱼加工成冷冻鱼糜 湖北省 每年淡水鱼产量约为85万t 其中特别高产的白鲢已生产冷冻鱼糜 作为鱼糜制品的原料 鱼糜 将鱼肉经采肉 漂洗 脱水和加入抗冻剂等工序而制成的肌原纤维蛋白 是半成品 Surimiisstabilizedmyofibrillarproteinsobtainedfrommechanicallydebonedfishfleshthatiswashedwithwaterandblendedwithcryoprotectants Surimiisanintermediateproduct Before1960 surimiwasmanufacturedandusedwithinafewdaysasarefrigeratedrawmaterialbecausefreezingcommonlydeterioratedmuscleproteinsinducedproteindenaturation whichresultedinpoorfunctionality However withthediscoveryofcryoprotectants thesurimiindustrywasdeveloped 第一节鱼糜加工工艺 原料鱼处理 清洗 采肉 漂洗 脱水 精滤 加入抗冻剂 冻结 一 原料处理原料鱼处理基本上采用人工方法 Heading Gutting andDeboning先将原料鱼洗涤 除去表面附着的粘液和细菌 可使细菌减少80 90 然后去鳞或皮 去头 去内脏 剖割方法有两种 1 背割沿背部中部往下剖2 切腹从腹部中线剖开 再用水清洗净腔内残余内脏 血污和黑膜 这一工序必须将原料鱼清洗干净 否则内脏或血液中存在的蛋白酶会对鱼肉蛋白质进行部分分解 影响鱼糜制品的质量 清洗一般要重复2 3次 水温控制在10 以下 以防止蛋白质变性 国外在海船上加工 鱼体的处理已采用切头机 除鳞机 洗涤机和剖片机等综合机器进行自动化加工 国内一些企业也已开始陆续配备这些设备 大大提高了生产效率 二 采肉 Mincing 用采肉机采鱼肉 将鱼体皮 骨除掉 而把鱼肉分离出来的过程 国内使用较多的是滚筒式采肉机 采肉时 鱼肉穿过采肉机滚筒的网孔眼进入滚筒内部 骨刺和鱼皮在滚筒表面 从而使鱼肉与骨刺和鱼皮分离 采肉机滚筒上网眼孔选择范围在3 5mm aroll typemeatseparatorThefishmeatispressedthroughtheorificesintotheinteriorofthedrum whileseparatingskin bone hardcartilage andotherimpuritiesintotheexteriorofthedrum 鱼糜通常是用第1次采下的鱼肉来进行加工 任何形式的采肉机均不能把鱼肉采取干净 即在皮骨等废料中尚缺留少量鱼肉 为了充分利用这些蛋白质应进行第2次采肉 但第2次采得的鱼肉质量要比第1次差 色泽较深 有时还带一些碎骨屑 一般不作冷冻鱼糜 而是用作炸鱼糜制品的原料 在工业化连续生产过程中 一般是把两台采肉机组合起来使用 一上一下 上面一台作第1次采肉 下面一台作第2次采肉 这样 上面一台采肉后的废料就可作为下面一台的原料直接投入 可节省劳力并提高效率 三 漂洗 Washing 漂洗可以除去鱼肉中水溶性蛋白质 色素 气味和脂肪 提高鱼糜白度和凝胶强度 它是鱼糜生产的重要工艺技术 对提高鱼糜制品质量及保藏性起到很大的作用 Washingisanessentialstepinremovingwater solubleproteins primarilysarcroplasmicproteins whichisthoughttoimpedethegelpropertiesofsurimi andreduceproductquality Sarcroplasmicproteinsexistinthefluidswithinandbetweenmusclefibers andincludemanymetabolicenzymesthatdiminishthestabilityoffunctionalproteinsduringstorage Myofibrillarproteins theprimarycomponentsthatpossesstheabilitytoformathree dimensionalgelnetwork constituteapproximately70 ofthetotalproteinsinmincedfishmeat Areductioninwater solubleproteinsinturnconcentratesthemyofibrillarproteins thusenhancingthefunctionalpropertyofsurimi 漂洗方法有清水漂洗和稀碱盐水漂洗 根据肌肉性质选择漂漂洗方法 一般白色肉类直接用清水漂洗红色肉 中上层鱼类鲐鱼 远东拟沙丁鱼等用稀碱盐水漂洗 以有效防止蛋白质冷冻变性 增强鱼糜制品弹性 清水漂洗主要用于白色肉鱼类 如狭鳕 海鳗 带鱼 鲢鱼等 介于白色肉与红色鱼之间的鱼类也可使用此法 按比例将水注入漂洗池与鱼肉混合 鱼 水 1 5 10 慢速搅拌 使水溶性蛋白等充分溶出后静置 使鱼肉充分沉淀 倾去表面漂洗液 再按上述比例加水漂洗重复几次 清水漂洗法会使鱼肉肌球蛋白充分吸水 造成脱水困难 通常最后一次漂洗采用0 15 食盐水进行 便于肌球蛋白脱水 稀碱盐水漂洗主要用于多脂红身鱼类 先用清水漂洗两三次 再以鱼肉 稀碱盐水 1 4 6漂洗五次左右 稀碱盐水由0 1 0 15 食盐水溶液和0 2 0 5 碳酸氢钠溶液混合而成 漂洗技术关键一般来讲 漂洗用水量和次数与鱼糜质量成正比 用水量和次数视原料鱼的新鲜度及产品质量要求而定 鲜度好的原料漂洗用水量和次数可降低 甚至可不漂洗 生产质量要求不高的鱼糜制品 可降低漂洗用水量和次数 一般对鲜度极好的大型白色鱼肉可不漂洗 漂洗用水一般为自来水 水温要求控制在10 以下 避免使用高硬度水及富含铜铁等重金属离子的地下水 Washingefficiencyisoftenaffectedbyvariousfactors Inadditiontothewater meatratioandageoffish thereistheshapeofthewashingtank roundvs square thespeedoftheagitator theshapeoftheagitator verticalvs horizontal andwatertemperature Square shapedtanksseemtoworkbetter 四 精滤 Refining 用滤精机将鱼糜中的细碎鱼皮 碎骨头等杂质除去 红色肉鱼类所用过滤网孔直径为1 5mm 白色肉鱼类网孔直径为0 5 0 8mm 精滤分级过程中必须经常向冰槽中加冰 使鱼肉温度保持在10 以下 以防鱼肉蛋白质变性 Beforethefinaldewateringunderascrewpress impurities suchasskin finebones scales andconnectivetissues areremovedbytherefiner Therefiningprocessisusedtoseparateconnectivetissuesfromwashedmince 五 脱水鱼肉经漂洗后含水量较多 必须进行脱水 脱水方法有两种 一种是用螺旋压榨机 ScrewPress 除去水分 另一种是用离心机离心脱水 少量鱼肉可放在布袋里绞干脱水 温度越高 越容易脱水 脱水速度越快 但蛋白质易变性 从实际生产工艺考虑 温度在10 左右较理想 pH值在5 0 6 0时鱼肉脱水性最好 但在此pH范围内鱼糜凝胶形成能力最差 不宜采用 根据经验 白色肉鱼类在pH6 9 7 3 多脂红色肉鱼类在pH6 7脱水效果较好 螺旋压榨 ScrewPressThemoisturecontentofmeatincreasesfrom82to85 to90to92 afterrepeatedwashing Itisessential therefore toremovetheexcesswaterpriortoblendingwithcryoprotectantsandfreezing Thedesirablemoisturecontentofthemeat priortoblending rangesbetween80and82 Thelengthandspeedofthescrew thevolumereductionratio andtheperforationofthescreensdeterminetheeffectivenessofwaterremoval Forexample ascrewpresswithalargervolumereductionratioandlongerscrewcanachievethesamedewateringeffectathigherspeedomparedtothescrewpresswithasmallvolumereductionoperatedatslowerspeed Screenswith0 5to1 5 mmperforationsarecommonlyusedinindustry Inaddition screenswithsmallerperforationsareusuallyplacedattheendsectiontopreserverecovery Itisnotuncommontousea0 1to0 3 saltmixtureofNaClandCaCl2tofacilitatetheremovalofwaterfromthescrewpress Theuseofsaltoftenresultsinincreasedgelvalues Addedsaltpositivelycontributestotheunfoldingofproteinstructure resultinginbettergelstrengthwhentestingisdonewithinafewdaysaftermanufacturing However thisaddedsaltenhancesproteindenaturationduringfrozenstorageand consequently shortensthefrozenshelflifeofsurimi Therefore mechanicaldewateringwithoutsaltisbesttomaintainthefrozenstabilityofsurimi 六 加抗冻剂和斩拌 Cryoprotectantsandchopping Theadditionofcryoprotectantsisimportanttoensuremaximumfunctionalityoffrozensurimibecausefreezinginducesproteindenaturationandaggregation Sucroseandsorbitol aloneormixedatapproximately9 w wtodewateredfishmeat serveastheprimarycryoprotectantsinthemanufactureofsurimi However 6 sucroseistypicallyusedinsurimimanufacturedfromwarm waterspeciesperhapsduetohigherthermalstability Inaddition amixture 1 1 ofsodiumtripolyphosphateandtetrasodiumpyrophosphateat0 2to0 3 iscommonlyusedasbothachelatingagent whichmakesmetalionsinsurimiinactive andasapHadjustingagent Cryoprotectantswereoriginallyincorporatedintothedewateredmeatusingakneader Currently silentcuttersareoftenusedbecausetheyuniformlydistributecryoprotectantsfasterandthetemperatureincreaseslessduringchopping Commercialpracticesformixingcryoprotectants 100kgperbatch usingakneaderandasilentcutterare6minand2 5min respectively Thetemperatureofthemixmustnotexceed10 becauseattemperaturesgreaterthan10 proteinfunctionalitycouldbedamaged Since1991 withthecommercialsurimiprocessing enzymeinhibitors suchasbeefplasmaprotein eggwhites orpotatoextracts havebeenusedinconjunctionwithcryoprotectants gelenhancers andcolorenhancers Enzymeinhibitorsarecommonlyformulatedwithsucrose sorbitol sodiumtripolyphosphate tetrasodiumpyrophosphate calciumcarriers calciumlactate calciumsulfate calciumcitrate orcalciumcaseinate sodiumbicarbonate mono ordiglyceride Theformulationoftheseingredientsvaries dependingonthecompany Therefore thereareslightdifferencesfromonecompanytoanother Theadditionofenzymeinhibitorsorcalciumcompounds however beforefreezingsurimiisnotnecessary especiallybecauseaddedcalciumcompoundscanactuallyenhanceproteindenaturationduringfrozenstorage Instead thesecalciumcompoundscanbeaddedwhenthesurimipasteispreparedtomakeslow cookedgels DuetotherecentoutbreaksofBSE bovineserumencephalopathy ormad cowdisease intheEU Japan Canada andtheUnitedStates theuseofbeefplasmaasanenzymeinhibitorhasbeenprohibited 七 包装 冻结PackagingandFreezing Incommercialapplications surimiisformedinastandard10 kgblockinaplasticbag whichisthenplaceonastainlesssteeltray Thetraysarethenplacedinacontactplatefreezerandheldforapproximately2 5hroruntilthecoretemperaturereaches 25 Afterinspectingthefrozensurimiblockswithametaldetector two10 kgfrozensurimiblocksarepackedintoacardboardbox Drumfreezingofsurimiofferstheprospectofrapidfreezing whichenhancessurimiquality 按规格要求进行定量包装 2 4 6 10kg包装为聚乙烯塑袋 包装后的厚度为4 6cm 为了防止氧化 包装时应尽量排除袋内的空气 鲜鱼糜应尽可能在最短的时间内送去冻结 通常使用平板冻结机 由于平板结机具有冻结速度快的特点 能迅速通过 1 5 的最大冰晶生成带 这样能保持冻结产品的细小冰晶 保证冷冻鱼糜的冻结质量 冷冻鱼糜的品温越低 越有利于冷冻鱼糜的长期保藏 所以冷冻鱼糜的冷藏温度要在 25 以下 并要求冷库温度稳定 少波动 八 MetalDetectionMetaldetectionisacriticalcontrolpointforthesurimiHACCPprogram FDAhassupportedregulatoryactionagainstproductswithmetalfragmentsof7to25mminlength Processorsmustmakesurethattheunsafeproductdoesnotreachtheconsumer Themostcommontypesofmetalliccontaminationincludeferrous copper aluminum lead andvarioustypesofstainlesssteel Ofthese ferrousmetalsaretheeasiesttodetect Insurimimanufacturingequipment stainlesssteelalloysaremostcommonlyusedandarethemostdifficulttodetect Otherfactorsalsoaffectthesensitivityofmetaldetection includingtheshapeofthemetal orientationofthemetal conditionoftheproduct frozenvs chilled operationfrequency 九 BIOLOGICAL INTRINSIC FACTORSAFFECTINGSURIMIQUALITY EffectsofSpeciesThereareanumberofspeciesthatareutilizedasrawmaterialforcommercialsurimiprocessing Dependingonthespeciesused however thefunctionalandcompositionalpropertiesofthesurimivary Thefunctionalpropertiesofsurimidependoncomposition butcannotgenerallybepredictedfromcompositionalanalysis Itis therefore importantforprocessorstounderstandtherelationshipsbetweenthephysico chemicalfunctionsoffishandthefunctionalandcompositionalpropertiesofsurimi Withthedevelopmentofsurimi theimportanceofunderstandingtheintrinsicenzymesinthefishhasbeenhighlighted Anetal identifiedtheenzymesinPacificwhitingascathepsinsB H andL Theybehavedifferentlywithdifferentenvironmentalconditions suchaspH temperature andionicstrength CathepsinBandHareeasilywashedoffduringsurimiprocessing whilecathepsinLremainsinthemuscletissue CathepsinLhasanoptimumtemperatureof55 Candcausestexturaldeteriorationwhenthesurimipasteisslowlyheated Therefore enzymeinhibitorsarerequiredunlessthesurimiiscookedrapidlyusingeitheranohmicheaterormicrowave oristhinlyextrudedandcookedrapidly asincrabstickprocessing Arrowtoothflounder 比目鱼 isanotherfishthatrequiresenzymeinhibitorstominimizetexturaldeteriorationduetoaheat stableenzyme Gelweakeningataround55to60 Chasalsobeenreportedinthreadfinbream 马鲅 Atlanticmenhaden 鲱鱼 whitecroaker 白姑鱼 ovalfilefish 豚鱼 andlizardfish Alaskapollockhasbeenknownasafishthatgivesnoproteolyticenzymes However recentstudiesindicatethatAlaskapollockisinfestedwithmicrosporia 小孢子虫 whichinducegelsoftening Theinfestedmusclecontainsaproteasethatdegradesmyofibrillarproteinsataround50to60 C Cycteineproteaseinhibitorswereabletoreducetheenzymeactivity whereasspecificinhibitorsofserineproteasesandasparticproteaseswereineffective Tomakesurimifromoily darkorred fleshedfish 红肉鱼 suchasmackerel 鲭 sardine andsalmon 大麻哈鱼 certainstepsmustbetakentonegatetheeffectsoftheoilandhemeproteins Hemeproteins suchasmyoglobinandhemoglobin accountfortheredcolorofdarkmuscle Inaddition fatoxidationindarkmuscleispromotedbyhemeproteins whichcausesanoffensive rancidodortodevelop Itisthereforesuggestedthat0 1to0 5 NaHCO3inthefirstwashingsolutionbeusedtoremovetheextraoil Additionof0 05to0 1 sodiumpyrophosphateandtheuseofavacuumduringwashingarealsorecommendedtoremovehemeproteins EffectsofSeasonalityandSexualMaturityCompositionalpropertiesoffishvaryasthefishingseasonchanges InAlaskapollock proteincontentwashighest 19 0 inNov andlowest 16 5 inMay whilemoisturecontentwashighest 82 3 inJulyandlowest 80 2 inNov Thehighestmoisturereading 84 5 forPacificwhiting 大西洋鳟 wasrecordedinApril whilethelowestreading 80to82 attheendofOct Proteincontentwasatitslowest 14to15 inApril andthenincreasedandheldrelativelysteady 15 5to16 5 afterJune Fatheldfairlysteady 0 5to1 5 untilAugust andthenstartedtoincrease 1 5to2 5 inOct Therefore forPacificwhitingsurimi bothyieldandqualityincreaseduringthesummermonths SeasonalchangesinthefatcontentofsardineharvestedinthemiddlePacificOcean InAug thefatcontentwasashighas33 andwasthelowestinAprilat3 Consequently tomanufacturesurimifromsardinesinsummer duetothehigherfatcontent specialtechnologiesusingNaHCO3andacentrifugingdecantermustbeapplied Ingeneral fishharvestedduringthefeedingperiodproducethehighest qualitysurimi Duringthisperiod fishmusclehasthelowestmoisturecontentandpH aswellasthehighesttotalprotein Therefore fishharvestedduringandafterthespawning 产卵 seasonproducethelowest qualitysurimi IthasbeenestablishedthatspawningfishhavearelativelyhigherpHandtendtoretainmorewater Consequently itisdifficulttoremovetheextrawaterfromthewashedmeat Toeasilyremovetheextrawater muscletissuecharacteristicsmustbealteredbyeitherloweringthepHorincreasingthesalinityofthefinalwashwater However thisalterationcanleadtosignificantlyreducedquality particularlyafterfrozenstorage EffectsofFreshnessorRigorThefreshnessoffishisprimarilytime temperaturedependent Duetoendogenousenzymesactivatedbyrisingtemperatures Pacificwhitingisprocessedwithinashortertimeperiod within20hrafterharvest Thebiochemicalandbiophysicalchangesduringthedevelopmentofrigormortisinducesignificantchangesinthefunctionalpropertiesofmuscleproteins Fishshouldbeprocessedassoonaspossibleaftergoingthroughrigor Priortopassingthroughthisstage about5hrinthecaseofpollocksurimi itisdifficulttoremovethe fishy odor variousmembranes andothercontaminantsthataffectproductquality However Significantlyhigherproteincontentandyield reducedcookingloss andenhancedgel formingabilityareassociatedwithsurimiprocessedfrommanuallyfilletedpre rigortilapiafish 罗非鱼 Thelengthoftimethatfishcanbeheldiniceorrefrigerationbeforeprocessingvaries dependingonthespecies Theeffectoftimeisespeciallyprominentinfish suchasPacificwhiting thathaveintrinsicenzymeproblems Time temperatureeffectsonthecompositionalandfunctionalqualityofPacificwhitingsurimiissignificant Ifkeptrefrigerated Pacificwhitingshouldbeprocessedwithinapproximately24hrofcapture Otherwise thequalitybeginstodecline IfPacificwhitingarenotcooledquickly processingmustoccurwithin8to10hr Currentpracticeofsurimifromthreadfinbreamorotherwarm waterspeciesinThailandutilizes40 frozenfishmixedwith60 freshfish Manufacturingofsurimifromfrozencold waterspeciesisvirtuallyimpossibleandresultsinnoorextremelypoorgels Itispossible however tomakedecentsurimifromfrozenwarm waterspeciessimplybecauseofitshigherthermalstability However bettersurimicanbemanufacturedfromwarm waterspeciesiffreshfishisused 十 PROCESSING EXTRINSIC FACTORSAFFECTINGSURIMIQUALITY HarvestingSurimiqualityisaffectedbytheharvestingconditionsandmethodsusedforcapture aswellastheon boardhandlingmethodsandvesselstorageconditions Thegeographiclocationofthefishinggroundsmayalsoaffectqualityanddeterminefactors suchasthesizeofthefishortheamountoftimerequiredtodeliverthefishtotheprocessingplant Severalfactorsintheactualcaptureoffishcanalsoaffectfinalproductquality Theseincludeat seaweatherconditions capturemethods saltuptake andthetemperatureofthefishpost capture Althoughfreezingofgadoidfish suchaspollock severelydecreasesproteinfunctionality threadfinbreamappeartowithstandproteindenaturationduringfrozenstorageandproduceanacceptableproduct On BoardHandlingTimeandtemperatureofthefishbetweencaptureandprocessingcanbeconsideredtwoofthemostimportantfactorsthataffectfinalsurimiquality Factorytrawlershavetheadvantageofprocessingatseaandusuallyproduceafinalproductwithin12hrafterharvestingthefish However fewfactorytrawlershavesystemsthatallowthemtochillthefishwhilewaitingtobeprocessed Holdingtemperaturesat4to6 Ccanmakeasignificantdifferenceinsurimiqualitycomparedtofishheldcloseto0 C WaterTheimportantqualityfactorsassociatedwithwateraretemperature hardnessormineralcontent pH andsalinity Thelevelofchlorinationinthewatershouldalsobeconsideredbecauseofitsbleachinganddeodorizingeffects Thewatermustberefrigeratedtoatemperaturebelowwhichthefishmuscleproteinscanretaintheirmaximumfunctionalproperties Thetemperatureofthewatercanvary basedonthethermostabilityofthefishproteins Warm waterfishcanthereforetoleratehigherwatertemperaturesthancold waterfishwithoutreducingproteinfunctionality Ca activatedmyofibrillarMg ATPasewashighestatthehabitattemperature 25 5 C ofcarp However consideringthechangesinairtemperatureduringprocessing therecommendedwatertemperatureforobtainingmaximumqualityis5 Corless Theoretically softwaterwithminimumlevelsofmineralssuchasCa2 Mg2 Fe2 Mn2 isrecommendedforwashing Hardwatercausesdeteriorationoftextureandcolorqualityduringfrozenstorage Inaddition Ca2 andMg2 areresponsibleforthetexturechange particularlywhensurimiisfrozen whileFe2 andMn2 areresponsibleforthecolorchange Furthermore thepHofthewatermustbemaintainedatapproximatelythatofpre rigorfishmuscletissue 6 8to7 0 toobtainhigherwaterretentionofthegels Wellwater dependingongeographicallocations oftenshowssignsofhighhardnessandtypicallycontainscations Ca2 andMg2 Forlarge scaleoperations alime sodaprocesscanbeusedtosoftenhardwaterbyremovingCa2 andMg2 Hardwateristreatedwithacombinationofslakelime Ca OH 2andsodaash Na2CO3 CalciumprecipitatesasCaCO3andmagnesiumprecipitatesasMg OH 2 Theresidualcontentofsodium Na intheprocessingwaterdoesnotdirectlyaffectthequalityofthesurimi However theintakeofsodiumfromsurimicouldnegativelyaffectthenutritionalprofileofthesubsequentsurimiseafood Therefore unlessreverseosmosis RO isusedtoremovesodiumions theuseofadifferentsofteningmethodthatemploysamagnettoremoveCa2 andMg2 wouldbeideal Beforewashing thesalinityoffishminceisapproximately0 7 Moistureremovalgraduallyincreaseswhenthepercentsaltconcentrationofthewashwaterisincreased Itiscommon therefore touseamixtureofNaClandCaCl2at0 1to0 3 inthefinalwashwater However specialcaremustbegiven Residualsaltinsurimi 0 2to0 4 wouldminimizethelossofsolubleproteinsduringwashingandgiveslightlyimprovedgelstrength However thisresidualsaltcontentwillacceleratethedenaturationoffishproteinsduringfrozenstorage beyond2mo resultinginamuchshorterfrozenshelflife Processingwaterhasalsobeentreatedwitheitherozone 臭氧 O3 orUVlighttodisinfectbacteriaandotherpollutants Becausethesechemicalsaredissipatedeasilyduringprocessing theyareusedasaprocessingaidwithoutlabeling Ozoneisapprovedasasanitizerforcontactwithfoodandfoodequipmentbecauseitiseffectiveagainstmanymicrobesandleavesnoresidueafteritreactsanddecomposes Unlikeanotherstrongoxidizer i e chlorine ozonedoesnotreactwithorganicmaterialstoproduceundesirablecompoundsanddoesnotleaveanunpleasanttaste Accordingtotheindustrialtrialswithozonewaterinsurimimanufacturing itreducesbacterialcountsaswellasincreaseswhiteness Afterexposing0 6ppmfor30to60min reducedbacterialcounts 2to3logs andextendedshelflife by1 2to1 6times wereobserved Theeffectofozoneonsurimicolorcanbeexplainedbasedonitsbleachingeffect Theporphyrinstructureofthehemepigmentisdestroyedduringozonation Time TemperatureofProcessingIncommercialsurimioperation