Study On Key Technology In The Machining Process Of Cod Steak

Cod is the main fishing object of the marine fisheries, in the process of production, itwill produce much fish steak scraps, which contain abundant nutrients. If we don’t use it, itwill cause the waste of resources. In order to improve the utilization rate of the cod andmeet the market demand both at domestic and abroad, this paper, using the cod steaks asthe raw materials, investigated deodorization, seasoning and curing process in theprocessing of the cod steak systematically and the cod steak machining process parameterswas optimized. And the physics and chemistry indexes and volatile flavor compounds ofcod steak were analyzed. The experimental results show that:1The deodorization process of the cod steak was determined. The text used yeast,citric acid, calcium chloride and oolong tea respectively to reduce the fishy smell of codsteak. The sensory evaluation smell value of the cod steak and the content of TMA weretaken as indexes. The technological parameters, such as the concentration of eachdeodorization, temperature and time, were optimized by single factor and orthogonalexperiments and the physics and chemistry indexes of cod steak before and afterdeodorization were comparison analyzed. The results showed that the fourdeodorizations could reduce the sensory evaluation smell value of the cod steak and thecontent of TMA obviously. Considering comprehensively the impact of deodorization onthe physics and chemistry indexes of cod steak, the yeast deodorization is a bettermethod. The suitable conditions is that the yeast solution concentration is2.0%, thetemperature is35℃and the time is2.0h. On this condition, the smell value of sensoryevaluation is1.05, the content of TMA was12.78mg/kg, the moisture content of codsteak is16.1%, ash content is37.24%, crude fat is1.98%, protein content is41.92%, L*is62.17,a*is-0.47, b*is17.92.2The seasoning process of the cod steak was determined. In this experiment, todetermine the best formula,used a variety of seasonings and spices as raw material, theseasoning process of cod steak was studied, the main seasoning recipe was optimized byfuzzy comprehensive evaluation method. The research results show that: the bestseasoning liquid formula is adding0.15percent of star anise, cinnamon, bay leaves andcumin,0.1percent of wild pepper,0.8percent of ginger,0.9percent of garlic,2percentof the cooking wine,0.5percent of white vinegar,2percent of sucrose,3percent of saltand0.3percent monosodium glutamate on the water weight. On this condition, the codsteak products have ideal flavor. 3The curing process of the cod steak was determined. This experiment studied theeffects of different cooking time and temperature on hardness and fracture work of codsteak and determined the final curing process. The curing process is immersed the codsteak in the seasoning liquid, and put it into the pressure cooker cooking15min at115℃,then removed it into oven bake2.0h at65℃. On this condition, the hardness of codsteak is4.00N and break work is1.75mJ.4The physics and chemistry indexes and volatile flavor compounds of cod steakwere analyzed. The experiment researched the effects of processes on the physics andchemistry indexes and volatile flavor compounds of cod steak. The result show that: codsteak is a high nutritional value product, the protein content reach up to43.73%. Thevolatile flavor compounds content is abundant, processing of cod steak has significanteffects on the types, amount and content of volatile flavor compounds. The cod steakwere detected respectively86and73kinds of flavor substances before and afterprocessing. These flavor substances mainly include alcohols, aldehydes, esters, aromaticcompounds, hydrocarbons and so on.