The Comprehensive Utilization From Byproducts Of Channel Catfish

Channel catfish also known as Ictalurus punctatus. It is a larger freshwater fish, with a strong ability to adapt, fast growth, delicious quality and rich nutrition, etc. But now the use of it only stay in the flesh of fish processing. Processing leftovers has wide development prospects.The paper investigated hydrolysis of leftovers from Channel catfish by proteinase, explored deodorization function of Active carbon absorption method and Tea polyphenols covering way etc, developed sauce flavor which proceed with leftovers of Channel catfish. The main research results are as follows:1. To hydrolysis degree of protein as the significant parameter, selecting five kinds of protease enzymes hydrolyze byproducts in channel catfish. Test results show that the highest hydrolysis degree were Complex protease.The optimal hydrolysis conditions were hydrolysis temperature of55℃, hydrolysis time of4h、pH9.0、 enzyme concentration2500U/g、the ratio of water to materials1:3, Under these conditions,hydrolysis degree of protein were53.26%.2. Choosing different methods of deodorization to deodorize the hydrolysate of byproducts in channel catfish. Test results show that, the hydrolysate deodorized by activated carbon first, then deodorized by tea polyphenols, can obtain More optimal deodorization effect. The best Combination deodorization process of hydrolysate were0.02%of tea polyphenols,60℃processing30min.Then add1.0%of activated carbon,45℃processing20min.3. Choosing different methods of deodorization to deodorize the fish paste. Test results show that, the fish paste deodorized by yeast first, then deodorized by Spices, can obtain more optimal deodorization effect. The best Combination deodorization process of the fish paste were0.5%of yeast,35℃fermenting60min.Then add1/3of Spices,10℃pickling2h.4. With SPME-GC-MS, determined volatile constituents of byproducts in channel catfish and the hydrolysate which was before and after deodorization.It finded out that both fish-smell are composition with Aldehyde, ketone and alcohol By comparison and analysis. Fish-smell of enzymatic hydrolysate are seven aldehydes, three Ketones, five Alcohols and one kind of Ester. Fish-smell of byproducts in channel catfish are thirteen aldehydes, six Ketones, two olefins and one kind ofAlcohol.5.To comprehensive sensory assessment as the significant parameter, worked out the best formula of fish paste:48%Channel catfish fish scraps as raw materials, Salt1%、Chili12%、Sesame oil15%、Broad bean paste20%、Vinegar2%、Sugar1%, cooking wine1%。On the basis of this, finded out the best formula of spicy sauce.6.. With fish paste as raw materials, determined and concluded the nutritional labels. Autoclaving at121degrees, to total bacterial count and total coliform group as the significant parameter, it is concluded that the quality of the product was6months.