Development On Ready-to-eat Product Of Liquid Smoked Channel Catfish Block

Smoked foods are enjoyed by a considerable majority of consumers, but this food will be polluted by the toxic components of smoke. Liquid smoking is a sootiness method of liquid substituting gas, if this method is used in aquatic product processing, the food will obtain the attractive smoked color and scent, and this method play the role of antioxidant and extending shelf-life in food. This thesis is about the development on ready-to-eat product of Channel Catfish block, this product using the liquid smoking technology have the sootiness flavor. This research spread the application of liquid smoking technology in aquatic product processing, and affords the scientific basis for aquatic product processing and preservation technologies, and enhances the value-added for Channel Catfish.Firstly, the basis researches were carried out around the effect of liquid smoking on the physics and chemistry character of Channel Catfish. The results indicated that it could reduce the use of salt in the condition of adding the smoked-liquid. The effect was best when the mass-concentration of smoked-liquid was 3% and the time was 2~6h. Carbonyl compounds directly affected the color of smoked fish.Secondly, the process for producing liquid smoking Channel Catfish block was studied. The best de-fishy condition was ascertained by orthogonal test. The best process condition was obtained by analysis of response surface about the quantity of salt. The best method of liquid smoking was dipping, and the best condition of dryness was 180 minutes hanging in oven at 60°C, and the best method of cooked was roast or deep fry. The minuteness configuration had difference among verdure Channel Catfish, smoked Channel Catfish and liquid smoking Channel Catfish. Thirdly, the content of Bap in the liquid smoking Channel Catfish and the antioxidant of liquid smoking was reviewed. The content of Bap in smoked fish was 2.5lμg/kg, the content of Bap in this product was 1.00μg/kg. Smoked-liquid had a good antioxidant role at lipid of fish.Finally, the standard of this quality was valued and the shelf life was predicted with the kinetic model. The results indicated that acid change was key and its Arrhenius equations was ka = 0.0472 x e 3,8444 , the shelf life of vacuum-packed liquid RT smoking Channel Catfish was 191d, 97d, 71d separately at 20°C, 30°C, 40°C.