Study On Machining And Preservation Technologies Of Cold-fresh Segmented Giant Salamander Meat

Giant salamander is a unique amphibian species in China,rare and large,commonly known as baby fish,mainly in the middle and upper stream of the Yangtze River and theZhu Jiang River,as well as the upper stream of the Han Jiang River.It has high nutritional and medicinal value.With the expansion of the breeding scale of the next-generation giant salamander,it is urgent that we need to develop the processing and utilization technology of giant salamander.We conduct the research from the slaughtering process to the freshness-keeping of the giant salamanderspecies,and obtainthe best giant salamander segmented meatprocessing and preservation technology.The results are as follows:1.We have measured the quantity of water,dust,protein,fat,amino acids and fatty acids in muscle and skin ofgiant salamander.The crude protein is of the highest portion,17.55%for meat and 22.09%for skin;essential amino acids are rich and balanced,with muscle essential amino acids account for 41.83%of the total essential amino acids,and the ratio of essential amino acids tonon-essential amino acids is 71.91%,meeting the ideal FAO/WHO model;unsaturated fatty acidsaccount for 67.2%of the muscle fatty acids,among which poly-unsaturated fatty acid accounts for 40.1%.2.In the course of processing giant salamander,we analyze the procedures like electric shock,glycopeptide removal,blooddraining and segmentation.We use 215v electric shock to hit the head of giant salamander for 90 seconds,use 85 ? hot water to blanch the giant salamander for 60seconds in order to remove its surface glycopeptide,and let it bleed for 3 to 5 minutes.In addition,we create operationprocedures of slaughtering and processing the cold-fresh segmented giant salamander meat.3.Preservation result under different temperatures shows that cryopreservation is very goodfor keeping the quality of giant salamander meat.Low temperature can suppress thereproduction of microorganisms in giant salamander meat,and delay the rise of the TVB-N quantity and the liquid loss rate,as well as the decline of the whiteness and sensory quality,thus extend the storage period of giant salamander meat.Zero degrees Celsiusis the best storage temperature.On the ninth day,the sensory score reaches 13 points,and there is no significant change of the smell,color and appearance characteristicsof the giant salamander meat.4.We find that when we use the 50 mg/L chlorine dioxide solution to clean and disinfect thesegmented giant salamander meat,we can achieve good preservation effect and not affect the color of meat.To be specific,this method can suppressthe liquid loss rate,the whiteness,the TVB-N value and the rise of the total number of bacteria of the segmented giant salamander meatduring storage,among which the effects on the TVB-N value and the total number of bacteriaare the most obvious.The effect of chlorine dioxide on the preservation of giant salamander meat comes mainly from its killing of microorganisms.5.By analysis and comparison,we discover that cinnamon oil has the best suppression effect onbacteria,thus suitable for the usage onthe bacterial-spoilage based giant salamander meat products.Through further study,we find that,by using the 30 ?L/L cinnamon essential oil solution to fumigate the segmented giant salamander meat,we can achieve the best preservation effect.Specifically,during the first 22 days of the storage period,volatile basic nitrogen content is always below 20mg/100g.6.We identify that the the optimal airing ratio for giant salamander meat is 10%O₂,70%CO₂ and 20%N2.This airing condition can effectively delay the color fadingand liquid loss rateof giant salamandermeat,and the increaseof volatile basic nitrogen content,as well as inhibit microbial growth and reproduction,thushelp the giant salamander meat maintain high sensory quality.To be specific,on the 22th day of storage period,to 22 days,sensory and color scores are still high,10 points and 51.2 points,respectively,while the liquid loss rate,TVB-N value and the total number of bacterial colonies arelow,5.4%,25.7 mg/100g and 4.6 × 10⁵cfu/g,respectively.7.After the middle test,we design and build the production workshop which can produce and process 1000 tons of cold freshsegmented giant salamander meat.It can be easily used for detecting the freshness of giant salamander meat.