Study On Processing Technology And Flavor Compounds Of Ready-to-eat Turtle Meat

With the improvement of people's quality of living standards,the level of consumption is gradually increasing.Ready-to-eat food is a kind of fast moving consumer goods,which gradually loved by many young consumers.There are many wide range of traditional ready-to-eat products,such as puffed food,canned food,pastries,cookies,jerky candied fruit,etc.However,in aspect of aquatic products,traditional ready-to-eat products mainly were composed of ready-to-eat fish product which was relatively single.Chinese pond turtle(Chinemys reevesii)is a kind of economic turtles and has a high nutritional and medicinal value.Thus,the paper studies a class of ready-to-eat turtle meat product,which not only can embody the meat's nutritional value,but also can satisfy people's demand for diversification.Firstly,the meat of Chinese pond turtle was subjected to chemical composition analysis and nutritional evaluation.The results showed that the basic nutrient contents of the turtle meat were 78.44% moisture,16.46% crude protein,1.87% crude fat and 0.99% ash.The crude protein in the sample contained 17 kinds of amino acids with 7 kinds of essential amino acids,comprising of 40% of total amino acids,the composition ratio of essential amino acids and non-essential amino acids was 0.76,the index of essential amino acid was 70.91,the ratio of total delicious amino acids to total free amino acids was 34.62%,which conformed to FAO/WHO reference standards.Protein efficiency ratio of turtle meat was 2.27,which showed that turtle meat is a high-quality protein.In addition,the ratio of ?n-6PUFA/?n-3PUFA and ?PUFA/?SFA were 1.83 and 0.98 in the turtle meat,which indicated that the turtle meat is rich in n-3 series of polyunsaturated fatty acids and in line with HMSO food safety requirements.Meanwhile,essential minerals and trace elements,especially for Fe,Zn,Ca,and Se exhibited a higher level in turtle meat.Therefore,Chinese pond turtle is a nutrient-rich,delicious aquatic product.Secondly,based on turtle meat pickles,peppers,spices and other materials,two kinds of ready-to-eat turtle meat products were researched,these were turtle meat with pickled peppers and spicy turtle meat.Main factors affected the quality of spicy turtle meat were studied by single-factor test and orthogonal design test to get the optimal formula and processing parameters of two ready-to-eat turtle meat.Results indicated that the optimal formula and processing parameters of ready-to-eat turtle meat with pickled peppers were 1% salt,25% pickled peppers,0.5% spicies,48 h of soaking time and 121?/10 min of sterilization method.The optimal formula and processing parameters of ready-to-eat spicy turtle meat was 1% salt,5% chilies,0.5% spicies,2 minutes of frying and 121?/10 min of sterilization method.Under this condition,the taste of this product was very unique and delicious,which will attract the love of modern consumers.Furthermore,the nutrient and healthy index of ready-to-eat turtle meat was established through testing the two kinds of ready-to-eat product's basic nutrients and physical and chemical properties.The test shows that the aldehydes and alcohols compound in fresh turtle meat are the most volatile flavoring substances.Among,the fresh turtle meat of the higher content of furfural,acetaldehyde,nonyl aldehyde and hexanal distribute grass and clams smell;the fresh turtle meat also emit metal smell and fragrance oils and stench due to 1-octene-3-alcohol c,trans-2-octene-1-alcohol,these compounds may be the main factor.In the two kinds of ready-to-eat turtle meat product,alcohols,hydrocarbon and nitrogen compounds are the main factor of the flavor.Among,linalool,alpha terpineol,juniper ene and basil are derived from the added spices,which give a unique aroma to cover up the smell of fresh meat.Finally,the Arrhenius equations between TVB-N diversification rate constant and storage temperature were developed by measuring the volatile base nitrogen(TVB-N)of ready-to-eat turtle meat products in order to predict theoretical shelf life of ready-to-eat products of turtle meat at a storage temperature.The Arrhenius equation of were respectively K=1.94×108e-6972.6/T;K=1.26×107e-6068.1/T.The theoretical shelf life of turtle meat with pickled peppers and spicy turtle meat products were determined as 158.09 days and 118.23 days at 25? storage temperature by TVB-N Arrhenius extrapolation.