The Effects Of Heat Processing On The Bighead Crap Soup Quality

The Bighead carp head is rich in fat, glial, a broad range of amino acids, essential amino acid composition is reasonable. The unique cooking processed into the head of soup, with its products "without fresh Xing, instead of greasy fat, fish soup Rubai," welcomed by the vast number of consumers. But this is boiling now pins its sales of products not widely, not a long shelf life, so far from meeting the needs of consumers in general. So on a convenient, long shelf life and flavor of their nutrition and better able to maintain the head-it is particularly necessary. This paper on the effects of processing methods and heat-sterilization of the head on the nutrition and flavor impact, and have the significant theoretical guidance to the industrial production of the bighead soup products.First of all, the processing technologis of bighead carp soup are studied. In different weight prorortions of fish and water, different heating, different boiling times and different times after slaughter fish, the fish soup's nutrients is analysised. The results showed that: heating process, the crude protein and amino nitrogen with the dissolution of the increase of temperature and boiled the time increased, boiling 2 h after the dissolution of the basic nutrients to achieve balance. The fire Aozhu the dissolution of the nutrient soup slightly; bighead carp after the slaμghter at different times, their basic nutritional substances similar comparison of the dissolution. In the senses, bighead carp slaμghter place after six hours, the ratio of 1:4 water fish, Aozhu fire in two hours, sensory evaluation scores higher.Second, before and after the head of heat-sterilization of the nutrients are analyzed and compared. Using the sterilizing condition of 118℃, 45 min and 121℃, 30 min, the rate of nutrients is analyzed in sterilized soup and unsterilized soup. The results showed that: The high-temperature sterilization after the head-of crude protein, crude fat, amino nitrogen, and other basic components were significantly decreased, but the sterilization of minerals has little effect. And using 118℃, 45 min disinfection conditions than 121℃, 30 min conditions of nutrition to low-level damage. Throμgh nutrition assessment found that the protein soup ASS, CS, EAAI value has not changed significantly. After this description soup sterilization, the proportion of amino acid is not changing.Third, the soup flavor compouds were compared in sterilizing and unsterilizing soup. The volatile flavor subsances is analyzed by headspace gas chromatography and the taste substance is analyzed by the liquid chromatography. The results showed that: the sensory evaluation results show that the sterilization of sensory evaluation soup after scoring has increased, its flavor is mainly the result of feeling relatively short.The measured from the free amino acids, we can see that homocysteine (cys-s) have increased significantly, the sulphur content of the amino acid to increase to a certain extent, will destroy the flavor of food is fish soup esters material in the main volatile Flavor, followed by a aldehydes alcohol and substance material. After the sterilization of two conditions, the volatile flavor of a similar comparison, and the new subustants is generated. In addition, the amount by the nucleotide can be seen, heat sterilization of the impact was not obvious nucleotide taste.