The Study Of Flavoring Peru Squid Skin Can

Squid, which is rich in proteins, is one of the most developmental marine products around the world. Currently in China, due to the inefficient food processing technology, only squid's head, feet, and body are processed into food products while the skin part is treated as a waste without further use. According to the statistics in China, 30% of a squid can not be eaten, among which, the skin part takes 8 to 13%. In this article, a method of making canned squid skin food which is easy to carry and preserve, is introduced to turn waste material into things of value. The Peru squid skin is chosen as raw material, the research is carried out into the following parts: 1.Peru squid skin nutrients; 2. The use of acid removal agent(sodium carbonate, sodium bicarbonate, sodium citric and disodium pyrophosphate) to examine squid skin PH, sensory score influence, tenderizer impact on solube protein and shear force; 3. Recipe and sterilization processes determination; 4. Shelf life.The results are listed as follows:1.Water is the main nutritional ingredient of Peru squid skin, followed by crude protein, and the content of fat is very low. All the macro-and microelements existing in squid tube can also be found in squid skin, besides, the contents of copper and zinc in squid skin are far more than the ones in the tube. Squid skin is rich in 18 kinds of amino acids that are needed for the human and also proved as a source of high-quality protein, according to the standard model recommend by FAO/WHO by calculating essential amino acids to total amino acids ratio. Among the various fatty acids found in squid skin, unsaturated fatty acid takes 63.3% of the total fatty acids, while DHA and EPA account for 28.2%.2.After soak of acid remover, the organic structure of squid skin becomes loose, helping the collagenous fiber absorbing water, then leading to tissue swollen. Compound acid remover can effectively remove the bitter taste of Peru squid skin, and enhance mouthfeel. Therefore, by comparing the PH value of squid skin and sensory scores, factors like target PH value, mixture ratio of compound acid remover and deacidificaiton time are decided. When the mixture ratio of compound acid remover presents as follows, namely sodium carbonate 0.04%, sodium bicarbonate 0.16%, citric acid 0.16%, disodium dihydrogen pyrophosphate 0.16%, with temperature of 4?, and after 45minutes' soak, the highest squid skin sensory scores and the lowest acceptable PH value both reach. Papain dissolves proteins in Squid skin, changing protein structures, cleaving peptide bonds, and tenderizing squid cortexes. Through single factor experiments under all the conditions, response surface methodology, shearing force test and soluble protein content test, the result shows when the proportion of papain is made 0.15%, tenderizing time set as 35 minutes, with soaking temperature 35 degrees, Peru squid skin reaches a shear force of 1.79 N and soluble protein of 49mg/g.3.Through sensory evaluation of the appearance, smell and taste of squid, combinded with differential thermal scanners, a preferred encapsulation-dehydration pretreatment processing technology is used, namely frying 180 seconds under 180?to remain only 2.3% of the water in the squid. By using this technology, the squid skin is well cooked with complete protein denaturation and the highest sensory evaluation.An orthogonal test method is used to study the squid skin seasoning recipe, and the result shows when 2.0% of salt, 0.5% of MSG, 2.0% of sugar, 2.0% of vinegar, 3.0% of cooking wine, 1.5% of soy sauce, 0.2% of ginger, 1.0% of garlic, 1.5% of sesame oil, 3.5% of pepper oil, 3.0% of chili oil, 0.3% of bay leaf, 0.75% of anise are added to the squid skin, the flavor is mostly acceptable. The test also indicates that canned squid skin tastes best and commercial sterility well achieves under 15min-10min-10min/115? sterilization condition.4.Forecasting shelf life of canned squid skin by ASLT is to examine change of product quality under temperature of 40?, 50?and 60?, then build an Q10 model. Calculating based on statistics, shelf life is 837 days at 23?.