Study On The Deacidification And Deodorization Technique Of Tuna And Product Development

The blame sour and odor of tuna can affect its eating quality and commodity value.Wewill carry on research on deacidification and deodorization of tuna.Aims to track out a bestprocessing route,which has a huge economic and social benefits.The fermentation, embedding, chemical covering and organic solvent extractionmethod for deodorizing the tuna meat were optimized by orthogonal tests, with sensoryevaluation and TMA content as analysis indexes.The optimum parameters are as follows:adding yeast2.5%, citric acid1.5%and CaCl20.3%. Then fermenting for1.5h at pH valueof6and temperature of35℃. The TMA content of tuna was3.246×10-6%, and the SensoryEvaluation value was0.7with almost no fishy smell after dealing.Making deacidification of tuna with polyphosphate and sodium bicarbonate.Thendetermining the best conditions for deacidification through the single factor and orthogonalexperiments. The optimum parameters are as follows: polyphosphate concentration of2%,sodium bicarbonate concentration of2%,temperature of8℃,soak time of8h.The pH valueof tuna was7.3with almost no sour after dealing.The results of comparing test showed that the best pre-dealing method was: makingup mixture solution of A and B with the concentration of2.5%. Add5%salt at the sametime. According to the ratio of fish to the solution of1:2to soak the tnna meat for6h at8℃.Dry the tuna meat after poaching and move to the boiled flavoring liquid at the ratio of1:1.Then cooking for40min at the tempreture of120℃. The preparation of flavoring liquidjust as follows: light soy sauce with0.8L, dark soy sauce with0.5L, sugar with0.45kg,malt sugar with0.5kg, agar with5g, C of0.15%, Potassium sorbet of0.1%and cookingwine of5%. Dry the tuna after cooking with wind cooling. The final product with theprocessing technology above have a good nutrition save. At the same time, the color,quality of material and flavor were appropriate.