Deodorization Process Study And Product Development Of Rana Chensinensis Eggs

Rana chensinensis eggs are the main by-products of the wood frog,but because of its strong undesirable flavor,many people can not accept it,resulting in low utilization and serious waste of resources.The aim of this study was to reduce the fishy odor content of Rana chensinensis eggs and to provide a new way for the efficient use of Rana chensinensis eggs.In this study,the volatile components of Rana chensinensis eggs were analyzed by gas chromatography-mass spectrometry(GC-MS),and the main components of the Rana chensinensis eggs were determined as hexanal,2-pentylfuran and 1-octen-3-one.Ginger cooking method,enzymatic hydrolysis and fermentation were used to remove fishy odor of the Rana chensinensis eggs,and fermentation was determined as the best method based on the measured total content of main smell components,and the fermentation conditions were optimized.When the fermentation time was 33 h,the fermentation temperature was 38 ?,the inoculation amount(K.Marxianus)was 3.8%,and the addition of glucose was 1.2%,the odor removal rate was 79.7%.Then the contents of lecithin,omega-3 and omega-6 fatty acids,vitamin A,vitamin E,amino acids and other major nutrient components of the removed odour Rana chensinensis eggs and original Rana chensinensis eggs were analyzed and compared.Deodorized Rana chensinensis eggs were used as raw materials to develop the Rana chensinensis eggs blueberry complex jam products.Results show that the best formula of blueberry jam is pectin content of 0.2%,sugar content of 40%,citric acid content of 0.2%.At this time blueberry jam have the better water holding and smearing,at the same time the sensory quality is the best.The hexanal threshold value is 4.5ppb as Rana chensinensis eggs' s main odour component.Original Rana chensinensis eggs and odor-removed Rana chensinensis eggs were compounded into blueberry jam,when adding amount is below the threshold of hexanal,the contents of lecithin,omega-3 and omega-6 fatty acids,vitamin E,amino acids of removed odour Rana chensinensis eggs in blueberry compound jam was obviously higher than original Rana chensinensis eggs in blueberry compound jam.The study results show that the method of fermentation can effectively reduce the fishy odour of Rana chensinensis eggs,and then through the development of the product,the odor-removed eggs are mixed with blueberry jam obtaining a high nutrient components and no unpleasant smell tasted.Therefore,the research of this paper provides a strong technical support for the development and utilization of Rana chensinensis eggs.