The detection of surimi elasticity is a key technical indicator for assessing the quality of surimi and its products, primarily achieved through standardized testing methods and professional equipment. Below are the key points and technical specifications for the testing:
I. Testing Principles and Methods
Mechanical Testing Principle
Using compression or puncture methods to simulate the chewing process, measuring breaking force (maximum pressure value) and breaking distance (deformation), calculating gel strength (unit: g·cm).
The testing environment must be maintained at 25℃±1℃, with a loading speed typically set at 1mm/s.
Standardized Sample Preparation
Surimi should be formed into cylinders with a diameter of 20-25mm and a height of 10-30mm, left to stand for 40 minutes to eliminate temperature interference.
Raw materials such as mackerel need to have bones and thorns removed to ensure uniformity.
II. Core Equipment and Technical Parameters
Surimi Gel Strength Tester
Equipped with high-precision sensors (accuracy ±0.5%) and a constant-temperature test chamber, supporting real-time recording of pressure-displacement curves.
Probe specifications: 5mm diameter spherical probe, adapted to the curvature of fish balls.
Key Parameter Settings
Trigger pressure value: 5g. Termination condition: deformation reaches 80% or pressure peak exceeds 5000g.
Testing speed: 60mm/min (as required by GB/T 36187-2018).
III. Application Scenarios and Data Analysis
Raw Material Grading and Process Optimization
Elastic modulus grading (e.g., ≥500kPa for high-end fish ball raw materials) can improve raw material utilization by 18%.
Chopping time of 40 seconds and salt concentration of 0.5%-3% are key optimization parameters.
Data Indicators
Elastic modulus (F1/D1) reflects rigidity. Recovery rate ((D1-D2)/D1×100%) evaluates recovery ability.
Conduct parallel tests on 10 samples, removing outliers and taking the average to improve stability.
IV. Standardization and Value
GB/T 36187-2018: Specifies the testing process for frozen surimi gel strength, including sample preparation, cutting, and data processing methods.
Industry Value: Quantifying elasticity indicators replaces traditional sensory evaluation, increasing product pass rates to 99.3%.
ST-16N gel strength meter, as a sensory physical property analysis instrument, is designed and manufactured in strict accordance with the standards.
ST-16N surimi gel strength tester mainly includes special software for texture tester host, spare probe and accessories. Its basic structure generally consists of a mechanical device capable of deforming the sample, a container for holding the sample, and a recording system for recording force, time, and deformation rate. The testing revolves around distance, time, and force for testing and result analysis. The physical property analyzer mainly reflects the texture characteristics related to mechanical properties, and its results have high sensitivity and objectivity. The results can be accurately quantified through the equipped specialized software to objectively and comprehensively evaluate the item with quantitative indicators.
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