| Squid is a high-protein product. In recent years，stability yield and low price featuresof Peru squid have been gradually developed and used. Although Peru squid is sour andthe water of squid run away of storage, it has a large effect on the quality and utilizati-on value. Therefore, the development of frozen Peru squid fillets of new technology ofdeacidification and weight gain can not only improve the quality of the squid but alsocan bring greater economic benefits. Taking Peru squid (mantle) as raw material, studyin-g on deacidification effects of sodium carbonate, sodium bicarbonate, sodium citrate andsodium tripolyphosphate and indicating weight gain effects of sodium tripolyphosphate(ST-PP), sodium pyrophosphate(TSPP) and sodium hexametaphosphate(SHMP) on pH, weightgain, thawing loss, cooking loss, water holding capacity and TPA of squid fillets. Themain study results as follows:1. The influence of the single deacidification(sodium carbonate, sodium bicarbonate,sodium citrate and sodium tripolyphosphate)on pH of squid fillets: with the increased ofconcentration on the four deacidification additives, pH values was raised. Treated with s-odium carbonate and sodium bicarbonate, pH of squid can arrive at neutral, they can beused alone before processing.2. The influence of the single deacidification additive(sodium carbonate, sodium bi-carbonate, sodium citrate and sodium tripolyphosphate)on weight gain, thawing loss andcooking loss of squid fillets: with the increased of concentration on the four deacidificat-ion additives, weight gain of squid was raised, thawing loss and cooking loss were dropped. After the treatment of sodium carbonate, weight gain of squid was higher. After thetreatment of sodium bicarbonate, thawing loss of squid was lower.3. The influence of the single phosphate(STPP,TSPP，SHMP)on pH, weight gain,thawing loss, cooking yield and TPA of squid fillets were: with the increased of concen-tration of phosphate, pH value and the weight gain of squid were raised, thawing lossand cooking loss were dropped. After the treatment of STPP and TSPP, pH of squidwas higher，and after the treatment of STPP, weight gain of squid was higher, thawingloss and cooking loss of squid were lower.4. The effect of composite deacidification additives on deacidification of squid fillet-s: orthogonal optimization experiment was carried out. Taking weight gain as index.Theorthogonal experiment demonstrated that optimal concentrations of sodium carbonate, sod-ium bicarbonate, sodium citrate and STPP were0.35%,0.4%,0.5%and0.5%, respective-ly. At the same time，colour, smell, taste and texture of products were good. 5. The effect of composite phosphate on weight gain of squid fillets:setting eight g-roups of different phosphates solution after deacidification treatment and the effects of w-eight gain of squid were studied. The pH, weight gain, thawing loss and cooking loss ofsquid fillets were measured. The results showed that: the effects of1.5%of STPP and1.5%of TSPP phosphates solution were the best.6. Compared the composite additive with the commercial additives:pH, weight gain,thawing loss, cooking loss, water holding capacity, TPA, hydrosulfuryl content and disulf-ide bond content such as index of comparative analysis of the experimental compound additives and three kinds of commercial additives of Peru squid fillets were measured. T-he effects of the experimental compound additives of squid fillets on weight gain and w-ater holding capacity was highest, cooking loss was minimal. The overall effect was bett-er than that of other three kinds of commercial additives. |
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