Development Of Acid-aided Salted Grass Carp Snack Food

Salted fish is one of the traditional quotic products which is deeply loved by Chinese pepole. However, owing to the high salt content and the discommodiousness in consume of traditonal salted fish, many reseaches have been carried out to improve this traditional products for years. Though there are some advances in quicken salted and lowering salt content of salted fish, on the other hand, new defects such as texture, flavor and shelf-life of salted fish by using those new methods had came out. Based on the fact that acid have special effect on proteins, therefore, this paper offered a new acid-aided bloating method, and followed by processing the salted fish into a convenient product. The effects of the correlative factors in the process and the process of the convenient product were studied by bloating grass carp.Firstly, reseaches were carried out around the basic technology of acid-aided salting of fish. The results indicated that acetic acid treatment results were superior to lactic acid or citric acid, the bloating period was shortened by acid treatment. When the concentration of acid solution was 3%, the sensory quality, texture and shelf life of the product was satisfying. Based on the acid-aided salting process, intrinsical shape, color and taste of the product were kept. In these products, the salt content was 6%, the total number of bacteria was less than 20000 cfu/g, and the TBVN value was less than 60 mg/100 g, which was hypohaline and safe, according to the hygienic standard for salted fish (GB 10138-2005).Secondly, the process of the convenient acid-aided salted grass carp product was studied. The best process conditions were as follows: the salt concentration was 8%, the proportion of liquid and solid was 2:1, the bloating time(the time of bloating, acid treatment,season) was 2.2h, the time of acid treatment was 2.0h and the time of season was 2.4h, the dehydration condition was 50℃3h ,the cooking condition was 121℃3 min.Thirdly, the sensory and texture evaluation standard had been established, the flavor and taste in sensory evaluation and aggregative indicator were interrelated markedly. The results of sensory evaluation had prominent positive correlation to the flexibility in texture evaluation.Finally, through high-temperature (37℃and 47℃) destructive testing, the shelf life of the product was predicted. The results showed that the shelf life of the product was 6 months at 20℃.