Artificial Cultured Sturgeon Meat Products Development And Quality Evaluation

Artificially cultured sturgeon is mainly used for collecting eggs and processing them into high-grade food such as caviar,but for the sturgeon meat after eggs picking,it is mainly exported at a lower price or consumed at home,and the Deep-processing products are relatively few.The main reason for this phenomenon is that the research and development of sturgeon deep processing technology and products are relatively small,which fails to fully reflect the utilization value of sturgeon resources.Therefore,in order to improve the market value of sturgeon and enrich sturgeon products,based on the investigation of aquatic products market in Sichuan Province,this paper takes sturgeon after eggs collection as raw material,and focuses on the following aspects of research work:(1)Study on deodorization technology of sturgeon meat after egg collection.On the basis of comparing the effects of different cleaning processes on the deodorization of sturgeon meat,the effects of cleaning conditions and masking conditions on the deodorization of sturgeon meat were studied.On the basis of single factor experiments,response surface methodology was used to optimize the deodorization process and the optimum technological conditions were obtained as follows: cleaning material ratio 11.1%,cleaning time 45.0 min,masking material ratio 12.4%,masking time 15.0 min,under these conditions,the deodorization effect of sturgeon meat was the best,the deodorization value of sturgeon meat after treatment was only 3.468 points,which reduced 92.487%.The cooking loss rate of sturgeon meat was 10.641%.The hardness,adhesiveness and chewiness of sturgeon meat were 2960.523 g,1113.090 and 842.513 g,respectively.(2)Study on processing technology of leisure sturgeon dried meat.By analyzing the effects of salt content,curing time,oil temperature and curing time on sensory evaluation of dried sturgeon meat,and considered the texture and color of dried sturgeon meat synthetically.On the basis of single factor experiment,response surface methodology was used to optimize the production process and the optimum technological conditions were obtained as follows: the salt content was 1.1%,the curing time was 17.1min,the oil temperature was 171.2℃,and the curing time was 3.0 min,under these conditions,the sensory score of dried meat was the best,with a total score of 74.5,hardness,elasticity,adhesiveness and chewiness of 7872.262 g,0.952,5211.438,6197.774 g,a* value of 20.373,b* value of 26.989 and L* value of 25.703,respectively.(3)Study on processing technology of self-heating fast food products of roast sturgeon meat.The self-heating temperature changes of roasted crucian carp and sturgeon in different media were compared.the results showed that the heating rate was νcrucian carp > νsturgeon in the roasting process,and the highest temperature was crucian carp(73.45℃)< sturgeon(79.82℃).The temperature of fish meat and side dishes in self-heating fast food products of roast fish could reach above 70.00 ℃ during self-heating process,and after 30.00 minutes,the temperature of roast fish and side dishes was above 60.00℃.(4)Study on processing technology of convenient nutritional soup for sturgeon head.Papain was used to crush sturgeon head,the optimum technological conditions are as follows: enzymatic hydrolysis temperature was 55°C,enzymatic hydrolysis was 20,000U/g,enzymatic hydrolysis time was 4 h,under these conditions,the highest pulverization degree of sturgeon head was 93.31%±2.30.The sturgeon head soup was hydrolyzed by flavor protease,the optimum technological conditions are as follows: enzymatic hydrolysis temperature was 55°C,enzymatic hydrolysis was 20,000U/g,enzymatic hydrolysis time was 6h,under these conditions,the flavor value of sturgeon head soup was the highest(9.33±0.25 points).The effect of the amount of ingredients added on the sensory quality of the sturgeon head nutrient soup was studied,the optimum technological conditions are as follows: the content of chuanxiong,white peony and corncob was 0.10%,0.15% and 20% respectively,under these conditions,the sensory score of sturgeon nutrient head soup was the highest(85.50±2.14 points).