Research Of Deodorization And Preservation Effect Of Rinsing And Preservative On Catfish Minced

In this experiment, catfish are treated as objects to explore the technology of removing fishy smell and fresh keeping on fish. Through rinsing method、 adding preservatives and fasting farming methods to extend the catfish meat freshness time, which provide theory support for the deep processing of fish.The investigation were carried out from following aspects and obtained corresponding results:1. The effects of keeping fresh of catfish by rinsing had been studied. The results showed that:the TBARS, TMA and TVB-N and K value of catfish without rinsing increased significantly more slowly than which were rinsing with water or rinse water two times at cold storage. The time to the lowest limit value of pH could be delayed four hours, which effectively extend freshness time in fish. At the same time, the finding of this study revealed that there was remarkable correlation between the pH and the fish freshness which suggested that pH could be used as a fast tool for fish freshness evaluation; In addition, Flash E-Nose was used to detect trends effect of rinsing process. The finding of this study revealed that the fishy smell could be effectively removed with rinsing, among them, Not only the fishy smell such as 2-methyl amyl aldehyde could be significantly reduced, but the trimethylamine (TMA) could be removed completely by rinsing with rinse water. So the effect of removing fishy smell by rinsing is remarkable, and rinse water is better.2. The effects of keeping fresh of catfish by adding different concentration preservative at 4℃ storage. The results showed that:the effect of keeping fresh were all remarkable with 0.5% fish bones peptide,10% chitosan+0.3% tea polyphenol,12.5% whey protein. Then choosing different preservative which include the three preservative above to research the effect of keeping fresh of catfish at 4℃ storage. The results showed that the effect of keeping fresh with adding 0.5% fish bones peptide is best.3. The influence of catfish meat quality with a fast breeding. The results showed that:with the fasting time extending, the fat content, K value, total organic carbon (TOC) in the water of catfish were all significantly reduced, and the heavy metal content were all in the range of national security restrictions. So the freshness and nutritional value of catfish meat could be effectively increased with a fast breeding.