| 1. M.miiuy was a kind of nutritious seafood with high protein and low fat after analyzing its nutrition. Seasoning recipe was the important factor affecting the flavor of M.miiuy dried fish floss. Orthogonal test was conducted on the basis of single-factor test, the most appropriate flavoring formula was achieved on according to sensory evaluation: salt 1.5%, sugar 3.0%, ginger 4.0%, cooking wine 0.5%. Processing conditions were the key factors affecting the quality of M.miiuy dried fish floss.With the indicator of porosity, the response surface methodology was conducted on the basis of single-factor test to determine the optimum frying conditions: cooking time 25 min, initial speculation time 12 min and crisp frying time 23 min. The effects of crisp frying time and initial speculation time on the porosity were significant, except cooking time. The interaction of cooking time and initial speculation time, cooking time and crisp frying time both showed significant effect on the response surface of porosity.2. The quality of fried potatoes was compared by using different specifications of the potatoes as raw material. The potatoes were cut into three sizes of 5×5×70 mm, 10×10×70 mm, 15×15×70 mm, respectively, researching the effect on oil content, hardness, elasticity, color and organoleptic evaluation of fried potatoes. And 10×10×70 mm was confirmed as the optimum specification. Taking the oil content and hardness of fried potatoes as targets, the optimum frying conditions were determined by single-factor test and orthogonal test: frying temperature of 170℃, frying time of 4 min, Na Cl soaking concentration of 2 g/100 m L. Sodium alginate, CMC and pectin were used to further decrease the oil content of fried potatoes. The results showed that oil content can significantly be reduced with CMC after coating pretreatment. Therefore, 3.0% CMC was chosen as the coating agent. The fried potatoes were produced under this experimental condition, exhibiting smooth appearance, uniform color, and weak greasy feeling. The content of oil content was 15.53%, 4.31% lower than market fried potatoes, the hardness was 15.64 N, reducing by 37.54% compared with market fried potatoes, additionally, elasticity was improved.3. The dried fish floss and fried potatoes were combined and processed into a new kind of golden marine leisure food, including a distinctive flavor, nutritious and convenient. Three different adhesives(tomato sauce, hoisin sauce, strawberry sauce) were choosen to research the effect of cohering dried fish floss based on the adhesion rate and sensory evaluation, the experiment indicated that tomato sauce was the preferred adhesive. The nutrients of marine leisure food were analyzed, the marine leisure food was a kind of nutritious food with high protein and low fat, containing more constant and traceelements, in addition to a wealth of vitamins, especially B vitamins. There are 18 kinds of amino acids presenting in golden marine leisure food, in which essential amino acids accouting 40.10% of the total, conforming the FAO/WHO recommended protein patterns. When it comes to the fatty acid compositions, oleic acid accouts the most in the saturated fatty acids, the linoleic acid and α-linolenic acid account the most in the essential unsaturated fatty acids.4. The golden marine leisure food was packaged in vacuum, according to aerobic bacterial count and sensory evaluation scores, under the microwave power 800 w, seting different sterilization time and different quantity of product in(36±1)℃ constant temperature incubator for 7 days later, researching the effect of sterilization time and different quantity on the sensory scores and aerobic bacterial counts of marine leisure food. When microwave sterilization time was 30 s, cargo volume was 100 g, the aerobic bacterial counts showed the lowest, the sense organ grading value showed the highest, and sterilization effect showed the best. The golden marine leisure food was treated with microwave sterilization and pasteurization, placed in(36±1)℃ constant temperature box for 7 days, and making a comparation with the blank group(without sterilization). The results demonstrated that aerobic bacterial counts exceeds the standard significantly in this control group, the aerobic bacterial counts of microwave sterilization group were lower than that of the pasteurization ones. The organoleptic evaluation scores indicated that the microwave sterilization group worked best, followed by pasteurization group, the control group deviated from the acceptable range. Therefore, the effect of microwave sterilization was the preferred choose.5. The trends of organoleptic evaluation, POV, AV and aerobic bacterial counts were researched during the period of storage. The Pearson number of organoleptic evaluation and POV, AV, aerobic bacterial count showed that sensory evaluation had a siginificant correlation with POV and AV, but no obvious relationship with aerobic bacterial count. Therefore, POV and AV were determined as the key factors during the storage of golden marine leisure food. In order to predict the shelf life of golden ocean snack food, acceleration test was utilized, and the change of POV value and AV value were researched under the storage of 37℃、47℃ and 57℃, establishing kinetics model equations using peroxide POV and AV as indexes, respectively: A=A0exp(475.896e-27059/RTt) and A=A0exp(5.38×106e-52691/RTt). Analyzing the shelf life of marine leisure food comprehensively using POV and AV as indicators, and the predictions of the shelf life of golden marine leisure food stored at 22℃, 25℃and 37℃conditions were 152 days, 133 days, 79 days respectively. |
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