Development And Study On Processing Technology Of Carassius Auratus Gel Soup

China is a big country fishing with abundant aquatic resources,Carassius Auratus is one of the most important aquatic species,Carassius Auratus soup is also home to the most common method of eating.With the improvement of living standards,the accelerated pace of work,soup using traditional methods is too time-consuming,to meet the nutrition needs of soup,In this study,combine traditional craftsmanship and modern food processing technology,develop a Carassius Auratus gel soup.The paper made Carassius Auratus as raw material,using gel properties of collagen,fish scales gelatin from Carassius Auratus,make a new product,there has a little carazolol,add almost zero.The produce not only nutritionally adequate,but also convenient transportation,The gel soup tasted delicious and appetite,after heating or chilled edible.Enriched the product form,facilitate people's lives,provide a broad market for the development of new soup.A total of three parts are including in this study,the details as follow:1.Establishment of an analytical method for Collagen in Different Tissues of Carassius Auratus by High Performance Liquid ChromatographyCarassius Auratus samples were hydrolyzed by hydrochloric acid at 110 ? for 18 h,followed by pre-column derivatizations with dansyl chloride,a high performance liquid chromatographic(HPLC)method with pre-column derivatization was established to determine hydroxyproline in skin,meat,scale,and blubber of Carassius Auratus,and the content of collagen was calculated in terms of hydroxyproline level in samples.The chromatographic conditions were set as follows:column,C18(250mmx4.6mm,5?m);mobile phase,A:methanol,B:tetrahydrofuran-methanol-0.05 mol/L sodium acetate(1:15:84,V/V);flow rate,1.0 mL/min;column temperature,40 ?;detection wavelength,254nm.Results showed a good linear relationship when hydroxyproline was in the range of 20?400?g/mL(R2=0.999 8);the detection limit was 0.18 ?g/g and the average recovery was 80.22%?83.33%with RSD of 0.31%?1.84%.The contents of collagen in skin,meat,scale,blubber of Carassius Auratus were 106.62,24.75,166.94,115.05 mg/g respectively.The present method proved to be of high maneuverability,excellent sensitivity and accuracy,and could be employed to analyze collagen content in Carassius Auratus samples.2.Study on the Collagen Dissolution Process of Carassius AuratusThe paper made Carassius Auratus as raw material,study of the relationship between the dissolution rate of protein and collagen.The best processing technology was researched through the single factor experiment with the indicator of salinity,heat-up time,temperature and solid-liquid ratio and then orthogonal test.Based on the protein dissolution efficiency,there was a linear positive correlation relationship between the dissolution rate of protein and collagen(R2=0.9932).The results showed that heat-up time and temperature have a significant impact on the protein dissolution rate,but salinity and solid-liquid ratio do not have.The effect size of Carassius Auratus soup in the pretreatment process was heat-up time>temperature>solid-liquid ratio>salinity.The optimum pretreatment conditions were adding 3%salt,solid-liquid ratio of 1:2,at 100? for 150 minutes.The highest protein dissolution rate could be obtained 16.32%.3.Study on Preparation of Carassius Auratus Gel SoupIn order to make Carassius Auratus gel soup,On the basis of the pre-treatment process conditions,with the hardness and sensory evaluation as the response value,the effect of carazolol,fish scales gelatin,KCl were studied by single factor design.Based on the single factor experiments,the process parameters of Carassius Auratus gel soup were optimized by response surface methodology according to the Box-Behnken central composite designs experiment.Results showed that the optimum parameters for Carassius Auratus gel soup were adding 16.33%fish scales gelatin,0.24%KCl and 0.34%carazolol,the predicted sensory evaluation the actual sensory evaluation were 9.202 and 9.11 respectively,the deviation was 1.01%,17 kinds of amino acids were detected at the sample,including 7 kinds of essential amino acids and 51.8%umami amino acids.The Carassius Auratus gel soup tasted delicious and appetite,after heating or chilled edible.