Study On The Preparation Of Seafood Flavor Condiment Using Collichthys Niveatus

Collichthys niveatus, is a high-protein, low in fat, rich in minerals and commercial fish. It has large production in china. Currently, Collichthys niveatus is mainly sold directly, also some frozen products. So it has low added value and protein resources are wasted. Therefore, the thesis analyzes its protein composition and nutritional value. Enzyme of animal protein were applied to hydrolyze the Collichthys niveatus protein, the fresh and sweet of free amino acids as the indicator, get the delicious enzymatic hydrolysis. Through the Maillard reaction to obtain a better flavor seafood seasoning, meanwhile analyze its flavor. The purpose of this work was to provide theoretical basis and effective approach for deep processing of Collichthys niveatus, and improving added value. The major results obtained in this study are as follows:First, the chemical composition and main nutritional was analyzed. The chemical composition:79.72%moisture,1.25%ash,16.75%protein,1.77%fat and0.17%polysaccharide, while rich in mineral elements. E/NE is73.27%, EAAI up to92.53, BV74.04%. PUFA accounted for27.18%of total fatty acids amounts, of which content of15.16%DHA and6.36%EPA. Collichthys niveatus is a nutritional value, high quality raw material.Collichthys niveatus'protein was hydrolyzed using four different proteases. Enzyme of animal protein is the best, compared DH, content of fresh and sweet of free amino acids and Phenylalanine. On the basis of single factor test, response surface method was applied to optimize the hydrolysis conditions. The optimum hydrolysis conditions were: temperature40.7℃, pH7.68,[E]/[S]0.84%, time4hours. Under these conditions, the total sweet of free amino acids was115.159μg/mLCompare high pressure heating and microwave heating method, browning and formation of aroma, flavor nucleotides and organic acids as the indicator. We find high pressure heating is superior to microwave heating mode. The optimumt seafood seasoning conditions were: carbonyl/amino ratio of1:1, with pH8.5, temperature120℃, add glucose and xylose (3:2),0.04g NaCl,0.03g Vc,0.005g VB1,20μL garlic, react60min. The MRPs has obvious incense, seafood flavor and meat flavor, no fishy smell and bitter taste.Finally, seafood seasoning's non-volatile flavor compounds and volatile flavor compounds were analyzed. Non-volatile flavor compounds: The total organic acids are2.04g/L, which are tartaric acid, malic acid, acetic acid and succinic acid. The total of flavor nucleotides is0.322g/L, which are GMP, HX and AMP. The total free amino acids is1.7g/L. Flavor amino acids accounted for11.80%of total free amino acids, essential amino acid content as high as61.12%, and EUC is30.33gMSG/L. Composition of volatile flavor compounds:58%Pyrazine,11.93%alcohols,10.64%aldehydes,5.45%ketone,4.04%furan,2.42%sulfur compounds,1.9%esters,4.93%for the other hydrocarbons, and other nitrogen-containing compounds is only0.69%. The mainly volatile substances of self-made seafood flavor condiment are as follows:3-methyl Butanal,1-Octen-3-ol, Heptenal, Phenylpropenal,2-Nonanone, Methyl pyrazine, Pyrazine-2-ethyl-3,5-dimethyl,2-Ethyl-6-methyl pyra-zine,2-ethylfuran,2-Heptylfuran, Furan-2-pentyl, Propanal-3-methylth-iol, Dimethyl trisulfide,2,3-Dithiabutane.