Research On Processing Technic Of Flying Fish Roe Prepared Food

In order to preserve fish roes in their original flavor and Improve the quality of fish roeprepared food, Method of Taking off Membranes, technology of deodorization, Ultra R-highPressure Processing Technology were Studied in this paper，the results were showed asfollowing.The effects of Shape-Stabilizing Technology of low salinity to Colour and luster, texture,plumpness of fish roe were studied. The technological parameter of Shape-Stabilizing wasoptimized by orthogonal experimental design. The experiment indicated the best processingeffect were achieved when Salt Solution Concentration0.90mg/L，temperature10℃andShape-Stabilizing4.5h.Rate of taking off membranes of fish roes was used as an index with flying fish roes as theraw material, trypsin was screened out from trypsin, collagenase, alkaline protease and papain.The technological parameter of taking off membranes was optimized by L9(34) orthogonalexperimental design, the result shows the optimal techniques obtainned are enzyme preparationamount0.8mg/mL, pH value9, temperature20℃and enzymatic hydrolysis time12min. Rateof taking off membranes of flying fish roes83%could be obtained.Technology of deodorization of fish roe prepared food is studied. Odors in fish roes werecollected and determined by solid phase microextraction (SPME) and gaschromatography-massspectrometry(GC-MS) before and after deodorization. Effect ofdeodorization was evaluated by Sensory Evaluation and electronic nose technology. The resultof experiment shows the optimal techniques obtained are initial concentration of ozone water1.8mg/L, pH value8.0, temperature0℃and enzymatic hydrolysis time18min, and most ofthe nutrients were keeped after deodorizing. The effect of different processing pressure, holding time and number of the pressure onsterilization of fish roe prepared food was investigated in the paper during ultra-high pressureprocessing. The technological parameter of ultra-high pressure processing was optimized byorthogonal experimental design, then the basic constitute composition and sensory index of fishroe were determined. The experiment indicated the best sterilizing effect were achieved whenprocessing pressure350MPa，holding time15min and twice pressurizing.