Study On Processing Key Technology Prepared Food Derived From Bass

In recent years,with the success of china's bass(Micropterus salmoides)aquaculture,the bass of production is soared and has become the main variety of aquaculture.Bass meat is tender and rich nutrition,which contains more protein,a variety of fatty acids especially DHA,multiple vitamins and r benefical trace elements.At present,the breeding of bass in fresh sales pattern of traditional production and marketing,in addition to the influence of the consumption habits,both at home and abroad for the bass basic fleshy characteristics and processing technology lack of research.Bass processing innovation ability is not strong,especially the weak of basic research and applied research.The contradiction is very outstanding between rich in resources of bass and low conversion rate and poor machining way,this become one of the bottleneck problem of bass industry further development.In view of above reasons,this study regards bass as the research object.The morphological parameter,basic composition,protein composition,pH,meat-producing rate,cooked meat rate,water-holding capacity,drip of water loss,fleshcolor and texture profile analysis of Lateolabrax japonicas and Micropterus salmoides were determined,the raw material characteristics of Lateolabrax japonicas and Micropterus salmoides were analysed.Provide a reference for subsequent prepared food development.To solve the impact of high fat content of cultured Micropterus salmoides to subsequent processing and storage,degreased fresh Micropterus salmoides fillets at room temperature(20±2?)by lipase B4000 and P1000.To solve the problem of breeding bass fishy taste weight and decaying,fresh fillets of Micropterus salmoides were removed fishy taste and bacteriostasis by Chinese parsley(Coriandrum sativum)and Citronella(Moslachinensis Maxim).Establish a bass prepared food processing technology conditions,and study its stored at 4 ? and-3 ? under the condition of the quality change.The results were as follows:1.The meat characteristics of breeding bass: There were significant differences of body parameters and fleshcolor(P<0.05).The fat content of Micropterus salmoides was 2.70 times of the Lateolabrax japonicas.Crude protein content there were significant differences(P<0.05),but had little difference in each protein component content.The pH value and the rate of cooked meat of Micropterus salmoides was slightly lower than the Lateolabrax japonicas,but the drip loss rate and water loss rate were 2.20 times and 2.06 times of Lateolabrax japonicas,respectively.texture characteristics of Micropterus salmoides was superior to Lateolabrax japonicas and have good taste.Results showed that Lateolabrax japonicas is suitable for processing surimi product.Micropterus salmoides is suitable for sashimi and fillet processing.It will produce a large number of by-product from bass machining process,so it should be high value utilized effectively to improve its added value.2.The fillet semi-skimmed technology of breeding bass: The degreasing rate of lipase B4000 for fresh Micropterus salmoides fillets is 46.22%,the rate of protein loss is 7.19%.The degreasing rate of lipase P1000 is 37.74%,the rate of protein loss is 7.04%.The details of degreasing process of composite lipase optimized by orthogonal experiment method is as follows,the concentration ratio of compound enzyme is 50U/m L:20U/mL(B4000: P1000),the ratio of material and water is 1:3(w: v),dipping time is 60 min,the rate of degreasing is 51.06%,rate of protein loss is 8.18%.Results showed that the degreasing process can be removal fresh Micropterus salmoides fillets fat 50% off effectively,both of these degreasing make no influence of the color and the integrity of fish fillets.After treated of bass by composite enzymatic that fatty acid composition unchanged,retained its own high-quality fatty acids.That can be advantageous of the subsequent processing and storage,and then keep the product quality.3.Remove fishy taste and bacteriostasis of fresh Micropterus salmoides fillets: By sensory test,invented the remove fishy taste and bacteriostasis technology,namely the coriander and citronella according to certain proportion mix,after processing bass fillet,that can effectively remove the fish smell.GC-MS analysis showed that 34 volatile compounds were identified in fresh Micropterus salmoides meat,which included aldehydes,alcohols,ketones,esters and hydrocarbons et al.Among these volatile compounds,the main fishiness compounds of fresh Micropterus salmoides were hexanal,2,4-heptadienal,nonanal,octanal and 1-octen-3-ol.The volatile compounds types were the same in both the undeodorized and deodorized fish fillets,but fishiness compounds content was greatly reduced after deodorization.The 2,4-heptadienal,nonanal and octanal removal rate over 55%,hexanal and 1-octen-3-ol removal rate over 35%.At the same time,by using this technology,the total number of colonies of removing fishy taste fillets declined 50%,so it could extend the bass storage time of Micropterus salmoides.Results showed that chinese parsley and citronella can remove fishy taste of fresh Micropterus salmoides fillets effectively and have a certain bacteriostatic effect.4.Establish a bass prepared food processing technology conditions: Study identified the flavoring liquid formula of prepared beer bass fillets:beer of 30%,salt of 6%,sugar of 1% and monosodium glutamate of 0.5% soluble in water.Establish a seasoning process technology conditions: Seasoning 4 h under 4 ?,in the normal temperature air drying box(wind speed is 1000 m3 / hr)1 h or so,air drying drop to the surface of fillet without water,and then for packaging,storage under low temperature.5.Analysis of prepared beer bass fillets quality change under different storage conditions: To prepared beer bass fillets with vacuum packing(VP)and modified atmosphere packaging(MAP),storage at 4 ? and-3 ?.The drip loss,TVB-N value,TBA value,electric conductivity value and total bacterial counts of prepared beer bass fillets increased when stored,but grew slower at-3 ? storage.PH value declined to the lowest point,and subsequently showed an upward trend.Sensory evaluation value kept decreasing.Results showed that MAP was better than VP as packing method for prepared beer bass fillets,because its shelf life could reach 12 days at 4 ?,4 days longer than VP,and its shelf life could reach 50 days at-3 ?,15 days longer than VP.Compared with 4 ? storage condition,prepared beer bass fillets with MAP could obviously keep product quality and prolong the shelf life better when stored at-3 ?.In a word,the research results meet the requirements of the current ice fresh circulation and consumption,which provides technical basis and reliable reference for the development of prepared beer bass fillets.