Research On The Processing Technique Of Snack Dried Fish Slice

Freshwater fish is characterized by excellent meat texture,nutritiousness,relatively stable production,and controllable seasonality.With the increasing living standard,people's needs for aquatic food product become more diverse,convenient,nutritious,safe,and personalizing.Therefore,quality,nutritious,and safe aquatic flavored snack food has great market potential.Snack food made of freshwater fish is an important branch of processed freshwater aquatic product.In this study,silver carp was used as main material to develop instant ready-to-eat snack dried ground fish.Based on an established processing technique,we improved the quality by using Maillard reaction and by improving fish mincemeat gel strength.Additionally,we also investigated the effects of different packaging and different anti-oxidants on the quality of dried ground fish.Results are shown in detail as follows:?.Determination of recipe and the optimal techniqueUsing single factor analysis and orthogonal test,we finalized the recipe of dried ground fish,which is fish mincemeat:salt:sugar:dried fish meat:bonito extract powder=100:3:12:33:1;small fish bone softening and drying method,which influence taste and flavor greatly,are key steps for the optimal technique.During the high-temperature boiling and steaming,we used different temperature,various durations,and soaking with different concentration of acetic acid.By monitoring the size of remaining particles and their quantity,we found that the best softening effect was achieved by soaking in 0.6%acetic acid solution for 45 mins,and steaming at 115? for 60 mins.Using hot-air drying method and evaluating organolepticly,we determined that the best taste was achieved under the following condition:drying at 105? for 120 mins,combined with drying at 155? for 90 mins.?.Studying how to improve the qualityIn order to improve the flavor,the molding,and the taste,Maillard reaction plus orthogonal test was conducted.Evaluating by sensory organs,we determined that when the meat material pH is 7.0,steaming temperature is 105?,steaming duration is 40 mins,and the addition of xylose is 0.1%,the quality of product is excellent and the evaluation is high.Mincemeat gel strength has great impact on the molding of the product.With addition of different quantity of TGase and salty egg white,we assayed the gel strength of fish mincemeat.When the addition of TGase is 60u,salty egg white is 8%,the gelling effect was the best.?.Investigated the effects of different packaging and different anti-oxidants on the quality of dried ground fishThe results showed that with the water content of the product being 16.33%and being packaged by vacuum,microorganism indicator,the oxidization of fat,and sensory evaluation changed the least,thus achieved good preservation.Using composite antioxidants-carnosine plus Vitamin C with the concentration of 0.2g/Kg,the TBA in dropped to minimum,and thus achieved best anti-oxidative effect.