Study On The Technology And Shelf-Life Forecast Model Of Salted Bass

Since the reform and opening up, China has made remarkable achievements in the development of fisheries, and has become a great country in the production, trade and consumption of aquatic products in the world. In 2013,The total aquatic products of China has reached 61.72 million tons, accounting for nearly 40% of the world’s total aquatic products, ranking first in the world for 24 years continuously. The aquaculture products accounted for 70% of the world’s total aquaculture production, the fishery output value of more than 500 billion yuan. In recent years, with the success of the bass breeding, the growing scale of the bass is increasing and the output is increasing. In 2014, the national cultured bass has achieved 465600 tons, accounting for 0.98% of the total output of aquatic products in the whole country. At present the research is mainly on storage technology during the transportation and the dry mature technology around the world. In view of the current situation of a large number of cultured bass need of processing technology in urgent. In this paper, a comparative nutrition and evaluation of cultured sea bass(Lateolabrax japonicas) and freshwater bass(Micropterus salmoides) was analyzed, tea flavoring lighted salted largemouth bass(Micropterus salmoides) was developed, the shelf-life(Qs) forecast model of tea flavoring liquid production was established.The main research contents and conclusions are as follows:1. Comparison of Nutrient Composition of Cultured Sea Bass and Cultured Fresh-water Bass, Lateolabrax japonicas and Micropterus salmoides. In this paper,the nutrient compositions of muscles, amino acid, fatty acid, trace elements and so on were analyzed by generic methods. The results showed that the protein content of the cultured sea bass was 21.6 percent higher than the cultured fresh-water bass(Micropterus salmoides) and the total contents of amino acids were 10.27 percent higher than the cultured fresh-water bass which were essential for human body. The total contents of unsaturated fatty acids(UFA) in muscles of cultured sea bass were 15.8 percent higher than the cultured fresh-water bass but the Eicosapentaenoic Acid(EPA) and Docosahexaenoic Acid(DHA) levels were lower than the cultured fresh-water bass which EPA and DHA contents were 2 and 1.4 times of the cultured sea bass respectively. Therefore, the cultured fresh-water bass was abundant in EPA and DHA which were the necessary supplements to human bodies.2. Study on the technology of tea flavoring lighted salted largemouth bass(Micropterus salmoides). The largemouth bass was used as raw material for the formulation of tea flavoring liquid production. Based on the single factor experiments, the orthogonal array of four factors three levels was taken to study the effects of curing temperature, salt amount, flavoring ration and flavoring time on the quality of tea flavoring lighted salted products. So that the optimum technological conditions and nutritional composition of the tea flavoring lighted salted largemouth bass were defined. The optimum technological conditions obtained the highest sensory score: the curing temperature was 8 ℃, the salt amount was 10.5(g/100g)(on the basis of fish weight), the flavoring ration was 44(g/100g)(on the basis of fish weight) and the flavoring time was 6 hours by the orthogonal test, which consistent with the peroxide value as evaluation indexes. The verified experiment under the optimum technological conditions showed that the product proved to be a delicious and healthy pre-cooking instant aquatic product.3. Setting up the shelf-life(Qs) forecast model of tea flavoring liquid production. The paper has also set up quality kinetics model of tea flavoring liquid production by determination the pH, POV, TVC, content of nitrite and biogenic amine at 4℃, 14℃, 24℃ in different times, therefore we can forcast the shelf-life using Arrhenius equation. The quality changes of pH and POV fit 0 order model. The quality changes of TVC, content of nitrite and biogenic amine fit 1 order model. The shelf-life(Qs) forecast model using TVC as indicator was: Qs =23 exp(-0.3921 （T-277）/10)(4~14℃),Qs =14 exp(-0.75155 （T-287）/10)(14~24℃),The model was accurate compare with sensory evaluation, RSD<10%.