Research On Processing Technology And Quality Changes During Storage Of Snakehead Fish Fillets With Pulp

In order to solve the problems of serious desowing in the cooking process and quality deterioration in the storage process,the relevant formula was optimized by single factor experiment and orthogonal experiment.The formulation of antifreeze agent was determined and the influence of ultrasonic-assisted impregnation on snakehead fillet was investigated.The pulp formula of snakehead fillet was determined and the effect of hydrophilic colloid on starch was studied.The nutrient composition of snakehead fillet was determined.The shelf life and cooking time of snakehead fillet were predicted.It provides theoretical basis for its industrialization,large-scale production and standardization control of product quality.Firstly,the effect of different natural deodorant and different deodorant time on the deodorant effect of snakehead fillet was studied.Through sensory evaluation,electronic nose and GC-MS analysis,the results showed that: through orthogonal experiment optimization,when the amount of onion,ginger and Pepper was 25%,20% and 4%,respectively,and the deodorization time was 50 min,13 volatile components increased after deodorization compared with before,among which olefin,phenolic and ester aroma components increased 31.18%.Carbonyl compounds of fishy components decreased by 6.51%,and deodorization effect was significant.Secondly,the effect of ultrasonic-assisted impregnation on the quality of snakehead fillets stored at -18℃ was studied.The results showed that at the end of frozen storage period(35d),the immersion of antifreeze solution could effectively delay the deterioration of snakehead fillet quality,and ultrasonic assisted immersion was more effective than the immersion of antifreeze solution alone.The water retention rate,salt-soluble protein content,pH and whiteness increased by 9.47%,28.95%,28.24%,69.00%,3.71%,7.17%,6.14% and 12.15%,respectively,compared with the experimental group and control group,and the cooking loss rate decreased by 3.47% and 7.48%,respectively.Finally,the formula of the slurry was determined,and the nutritional composition of the final product was determined.Then the shelf life was predicted and the cooking time was determined.The results showed that the serious desowing of snakehead fillet could be improved by orthogonal experiment when salt,guar gum,egg white,water,soy protein isolate and potato starch were added 2.0%,0.4%,20.0%,15.0%,2.5% and 8.0%,respectively.Compared with the control group,0.4% guar gum increased the viscosity of potato starch by 19.59%,9.42% and 10.99%,respectively.Meanwhile,the water extraction rate of potato starch decreased by 6.66%,3.92% and 6.19%,respectively.At the same time,under this formula,it is determined that the best cooking time is 40 s.At this time,the final product fat,moisture,ash,protein content were 1.74%,75.33%,1.98%,23.72%,respectively.Arrhenius equation predicts that its shelf life is 287 days.