Nutritional Properties Of Three Species Of Small Sea Fish And Its Canned Food And Effects Of Heating Treatment On Fish Quality

In this experiment, canned fish mayonnaise series products were developed by mackerel, anchovy and sardine. Through making mayonnaise, effects of heat treatments on fish physical and chemical properties and the characteristics of different flavors of fish mayonnaise to guide canned fish mayonnaise processing.The investigation were carried out from following aspects and obtained corresponding results:1. The object of study was to discuss basic characteristics of the muscle of mackerel、anchovy and sardine. The results showed that:The moisture content from high to low were anchovy, sardines and mackerel; By contrast fat content from high to low were mackerel, sardine and anchovy; There were higher DHA in sardine than mackerel and anchovy; Protein content of sardine(22.75%) was higher than that of anchovy(22.56%) and mackerel (21.46%); Salt-soluble protein content, total amino acid content, essential amino acid and flavor amino acid content from high to low were anchovy, sardine and mackerel.2. The physical and chemical characteristics of three fish had been studied during heating process. The results showed that:Water holding capacity of three fish in the order:sardines>mackerel>anchovy. The cooking loss rate increased with the heating temperature, and growth was faster in the early heating, the cooking loss rates of sardine, mackerel and anchovy at80℃were respectively:6.32%,7.62%and8.01%. Experiment showed that higher water holding capacity of fish had lower cooking loss rate. The immobilized water lose much, water holding capacity became low and the rest immobilized water’s degree of association was higher and higher during the heating process. The free water content was reduced with increasing temperature and bound water became closer. pH value increased with the temperature rising, but no obvious changes were observed at higher temperature. The brightness L*increased compared with raw meat, but the change of redness a*decreased after heating. Myosin, sarcoplasmic protein and action protein thermal denaturation temperature of mackerel, anchovy and sardine muscle were42.TC-55.2℃-78.3℃;41.7℃-51.6℃-72.9℃;42.8℃-49.2℃-75.3℃, respectively. Mackerel protein had higher thermal stability. Protein solubility and the total sulfhydryl distinctly decreased with the temperature increased, the amount of carbonyl formation increased as the temperature rised. In conclusion, the protein of three fishes completely denatured at80℃. The end point temperature should be controlled at80℃in order to achieve the purpose of thermal processing, ensure product quality and yield and avoid unnecessary energy consumption.3. Adopting mature processing technology and existing experimental basis, the processing of canned fish mayonnaise was studied. Mayonnaise and fish were as the main raw material, through sensory evaluation to explore the formula of mayonnaise, the ratio of additive amount between surimi and mayonnaise and fish additive amount. The results showed that the highest mayonnaise sensory evaluation were adding vegetable oil71.9%, egg yolk10.7%, vinegar2.2%, salt0.7%, sugar3.1%, water9.1%, others2.3%; The ratio of additive amount between surimi and mayonnaise8:2had higher sensory evaluation; Fish in the surimi was added as the ratio of40%; Five different types of canned fish mayonnaise were designed according to the tastes of the masses of the people all over the country:vegetables flavor, sweet corn flavor, fruit flavor, garlic flavor, and Hot&Spicy, and product yield was214%.4. Canned anchovy mayonnaise series as the study object, measured its nutrients, sodium chloride content, pH value, TBARS value, chromatism, and rheological properties. The results showed that moisture, protein, fat content of canned fish mayonnaise series were about60%,10%,20%. Sweet fish mayonnaise had lowered the sodium chloride than the spicy; pH value did not change much. The redness a*of fish mayonnaise series generally higher, but the whole canned fish mayonnaise series had higher TBARS values. The five flavors fish mayonnaise both showed thixotropy and shear thinning properties. Structure of sweet corn flavor fish mayonnaise was more difficultly to be destroyed, once the damage would be difficult to restore. Canned fish mayonnaise of vegetable flavor and fruit flavor is relatively soft, easy flow, vegetable flavor’s viscoelasticity bigger than fruit flavor, but the fruit flavor shows better gel property than the vegetable flavor, there will be a relatively hard taste; Sweet corn flavor, garlic flavor, and Hot&Spicy canned fish mayonnaise had smaller liquidity and better gel property.5. The objectives of this study were investigate the effects of fish-bone paste and fermented fish-bone paste added in canned fish mayonnaise on sensory evaluation, texture characteristics and chemical compositions according to the proportion of10%,20%,30%and to select the best formula with best bone paste. The results showed that receivability was found on sensory evaluation, texture characteristics and chemical compositions, but the Ca content was increased along with additive amount of fish-bone paste, TBARS and pH values of fermented canned fish-bone paste obviously less than not fermentation’s. It was thus clear that caned fish mayonnaise of adding fermented fish-bone paste is a kind of health food which contents abundant calcium and has stable quality. The development of such product has important value. So in order to improve the utilization rate of by-products, the optimal formula of bone paste was fermented fish-bone paste30%.