The Research On Storage Stability And Products Development Of Silurus Meridionalis Chen

Silurus Meridionalis Chen is the kind of warm water fish that mainly locates in the south of the Yangtze River.Fish processing industry frequently stockpile products in the method of freezing or cold storage.As time went by,the quality of the fish would be ruined..Otherwise,marketing fresh occupies the large proportion of the sale in the recent years.However,the kind of fish which doesn't have a good assortment of goods cannot satisfy the need of customers.Therefore,this paper aims at analyzing the change of the quality when it was stored in refrigerator,studying the formula of phosphorus-free water retaining agent and developing new products in order to enrich the type of the products and offer fundamental research.The main experiment results were as follows:The pH presented V when the muscles were stored in the cold of freezing environment.The values of whiteness increased with the lengthening of storage time.From the TVB-N point of view,storing 9d,12d at 4?would exceed the limitation of the second-grade products,freezing at-18?and-25?would slightly pass the limitation of first-grade in respectively 75 days and 90days.From the K point of view,storing at 4?and 0?in 156h,14d the freshness of the muscles would decrease to the fourth grade and the fat become rancid rapidly.Sensory evaluation of the muscles decreased quickly when it was kept cold.The formula of phosphorus-free water retaining agent is sucrose ester 0.6%,sorbitol 1.5%,konjac glucomanna 2.0%.The amount of sorbitol and konjac glucomanna played a remarkable part in improving the mass fraction of thawy fish,sucrose ester didn't do that much.The sequence of every factor for thawy weight was the amount of sucrose ester,sorbitol and konjac glucomanna.The phosphorus-free water retaining agent's capability of retaining water is slightly weaker than composite phosphate,sensory evaluation had the opposite result.The processing techniques of Sichuan-flavor breaded fried silurus meridionalis chen were mainly studied in this paper.The traditional process was slightly adjusted that fish fillets were breaded before frying.Fried conditions were concluded on the basis of texture parameters and acrylicamide content.Preserved and second time seasoning formulas were based on the sensory evaluation.Results showed that the best fish fried conditions was 150?for 6min.30 g garlic,35 g Chinese anise,15 g fennel,20 g cinnamon were used as auxiliary flavorings in sauce and water mixture(1:4 v/v)for every 3 liters.The second time seasoning for the best formula was chilli powder 5%,pepper powder 1.0%,gourment powder 1.0%,sugar 1.0%,cooking wine 0.5%,sesame oil 9%,sesame 1%.The development of Sichuan-flavor leisure breaded fried product can offer new idea of healthy silurus meridionalis chen with local characteristic.The critical process of liquor-marinated fish with pleurotus eryngii is the concentration of curinging 90g/l,ratio of solid to liquid 1:2,the time of curing 12h.Drying method used the colors,textures,sensory evaluation as indexes to determine that drying temperature is 14?,drying time 20h,relative humidity 70%.The formula of the pleurotus eryngii curing is Pixian pea sauce 35%,five spice powder 6%,soy sauce 10%,pepper powder 2%,sugar 11%,aginomoto 2.5%,vinasse 30%.The first limiting amino acid is methionine.There are 30 species of the main volatiles in this product,including 7 alcohols,8 aldehydes material,11 carboxylate ester,4 phenolics.