Study On The Snack Of Cured Cod

Cod with a high nutritional and edible value, was an important economic fish of the word.As our country’s traditional cuisine with strong ethnic characteristics and an important part ofChinese food culture, the cured fish was became more and more popular among consumers fromhome and abroad. With the recognize of the healthy and nutritious diet，the traditional cuisinebecame more and more nutritional, safety and convenience. This study used cod which had greatdevelopment value produce the leisure cured fish, it could obtain good economic benefits at thesame time improved the cod value.In this study, deep-sea cod was chosen as the raw material，traditional seasoning formulaand production process of leisure cured cod were optimized with the help of orthogonal test andresponse surface test. At the same time to develop the leisure cured cod which was wax-rich andeasy-eating. Based on this study, in order to improve the quality, this paper replaced sugar withhigh fructose corn syrup innovatively. Meanwhile the water retention of HFCS were studied.Finally, three commonly used antioxidants BHT, tea polyphenol and sodium erythorbate wereselected to study the antioxidant and color protecting effect., and then selected the bestantioxidants of the leisure cured cod.The effects of different added time of antioxidant onquality of cured fish were studied. The main experimental results as follows:1.Determination of optimum technology of leisure cured codThrough single factors and orthogonal experiments，the optimum recipe of leisure curedcod were gotten respectively. The best formula were: salt1%, Liquor1%,sugar8%, Soy sauce3%.Salted and dried process was the key factor of leisure cured cod, because it affected theflavor substances. This study used response surface test optimized the salting and drying processin the basis of single factor experiment. And the optimum process parameters were: Saltedtemperature10℃,Salted time24h,drying temperature30℃，drying time32h.Used different temperatures to dry the semi-finished products. Which were selected as85℃、90℃and95℃, then define the product through the taste,flavor and color. Finally wedetermine the optimum condition of90℃under6minutes.2. The research of quality improvement research on leisure cured codIn order to improve the color and yield of the leisure cured cod, while reduced the cost ofproduction of sugar added. The test used HFCS partial substitution of sugar for processoptimization, which was innovatively. At the same time，the water retention of HFCS were studied. The results showed that the curing absorptivity, WHC, production rate and the colorwere promoted significantly after being salted in HFCS. As well as, the quality of the productswere improved significantly. When the ratio was greater than50%, the water conservation effectwas remarkable. However, when the ratio was greater than80%, the color quality of the curedcod was decreased because of browning seriously. Finally we determine using50%HFCSinstead of sugar to improve the quality after sensory evaluation. Under above conditions,theyield of cured cod increased by7.72%.3. Determination of the best antioxidants and adding timeIn order to explored the effect on the quality of cured cod during storage, BHT teapolyphenols and sodium erythorbate were applied in the surface of cured cod in this paper. After12days under37℃,The results showed that tea polyphenols, BHT and sodium erythorbate hadantioxidant effect to cured cod. But tea polyphenols had the greatest effect on the cured cod.Thatwas to say, the tea polyphenols had a good effect of restraining TBA value and protecting colorwhen added0.05%. Compared with the control group, TBA value decreased by1.5times, aswill as the color values L*decrease the smallest (from51.48to43.75) after added teapolyphenols. At last, the effects of different added time of antioxidant on quality of cured fishwere studied. The results showed that the optimum operation was spray tea polyphenols aftersalted process.