Characteristics Of Perilla Extract And Its Effects On The Quality Of Seasoned Fish Fillet

As the development of freshwater aquaculture, the yeild of freshwater fish has been increasing for years. Grass carp is the largest freshwater fish species in China, and are widely used as raw materials for aquatic food processing. With the development of our country’s economy and the quickening of the pace of life, consumer’s demands for aquatic products are increasing day by day. Thus, it is an urgent problem to be solved in the production of aquatic food that how to improve the flavor and retard the degradation of aquatic food. Grass carp and perilla were applied as raw materials in this study. The characteristics of perilla extracts and its effects on grass carp quality were investigated. Grass carp seasoning condition with perilla extract was optimized. The special conditioning fish pickling liquid and dressing material of perilla were researched. The results of this study were shown as follows:1.The characteristics of different perilla extracts and the effects of perilla extracts on seasoned fish fillet quality were determined. Four kinds of perilla extract, including frozen perilla, short-term salted perilla, long-term salted perills and dry perilla were analized. The flavors of four perilla extracts were significantly differet. Perilla extract after long-term salting showed the highest total phenolic content(17.80mg/g, calculated as gallic acid). The effects of perilla extracts on grass carp fillet quality were researched. The whiteness of grass carp fillet decreased after perilla extract seasoning. Considering salinity, cooking loss and sensory evaluation of seasoned fish fillet, dried perilla extract was the most suitable for fish seasoning.2. The effect of seasoning condition on fish fillet quality was investigated. The effect of dosage adding perilla extract, salinity and soaking time on fillet quality were studied. The effect of composite phosphate on fish fillet during storage was researched. The water-holding capacity of fish fillet was increased by adding 2% composite phophate. Seasoning condition was optimzed by B-Box and response surface. The optimal condition was determined as 2.17% perilla, 4.2% salinity, 2% composite phosphate and 2 h seasoning time.3. The quality changes of seasoned fish fillet during storage were studied. Compared with control, perilla seasoned fillet showed lower cooking loss, AV, TBA, and TVB-N during super-chilled storage. Frozen loss, thaw loss and cooking loss of fillet were reduced by perilla seasoning treatment. The freshness and water-holding capacity of fillet were effectively maintained by perilla extract seasoning.4. The effect of sauce compositions on seasoned fish fillet quality was studied. A fluid and palatable perilla was obtained by the mix of perilla extract, salt, white pepper, capsicol, MSG and pre-gelatinized starch. The formula of perilla sauce was: perilla 8 g, pre-gelatinized starch 10 g, white pepper 0.1 g, capsicol 2 g, MSG 0.2 g, sodium chloride 1.5 g, and Allura Red 8.0 mg in 100 ml sauce.